French toast with onions

    1 hour 10 mins

    Wedges of savoury French toast topped with caramelised onions, bacon and melting Gruyère make an unusual but utterly delicious starter that's perfect for winter.

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    Serves: 4 

    • 100 g rindless bacon, chopped
    • 1½ tablespoons vegetable oil
    • 500 g onions, thinly sliced
    • pinch of sugar
    • salt and freshly ground black pepper
    • 2 eggs
    • 2 tablespoons cream
    • 4 fresh chives, snipped
    • 4 thick slices stale white bread, crusts removed
    • 15 g butter, softened
    • ¼ cup grated Gruyère
    • sprigs of fresh flat-leaf parsley to garnish

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat the oven to 200°C. Brown the bacon in a large non-stick frying pan over a low heat for 5 minutes. Lift out with a slotted spoon and set aside.
    2. Add the oil to the pan, then tip in the onions. Add the sugar and season with salt and pepper. Stir well, then cook for 20–25 minutes until the onions are soft and golden.
    3. Meanwhile, lightly beat the eggs with the cream. Add the chives and a little seasoning. Toast the slices of bread, then butter them sparingly. Place them side-by-side in a shallow ovenproof dish.
    4. When the onions are soft, remove from the heat and mix them with the bacon and the egg mixture.
    5. Pour the onion mixture over the toast, then sprinkle with the grated cheese. Bake for 20 minutes until golden brown. Serve hot, straight from the baking dish and, if you like, garnish with flat-leaf parsley.

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