About this recipe:Wedges of French toast topped with caramelised onions, smoked bacon and melting Gruyère make an unusual but utterly delicious starter.
100g rindless smoked back bacon, chopped
2 tbsp vegetable oil
500g onions, thinly sliced
pinch of sugar
3 tbsp single cream
4 fresh chives, snipped
4 thick slices stale white bread, crusts removed
15g butter, softened
30g Gruyère, grated
salt and freshly ground black pepper
flat-leaf parsley to garnish (optional)
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Method Prep:30min › Cook:20min › Ready in:50min
Preheat the oven to 200°C (gas 6). Brown the bacon in a large non-stick frying pan over a low heat for 5 minutes. Lift out with a draining spoon and put aside. Add the oil to the pan, then tip in the onions, add the sugar and season with salt and pepper. Cook for 20–25 minutes until soft and golden.
Meanwhile, lightly beat the eggs with the cream. Add the chives and a little seasoning.
Toast the slices of bread and butter them sparingly. Place them side-by-side in a shallow ovenproof dish.
When the onions are soft, remove from the heat and mix them with the bacon and the egg mixture.
Pour the onion mixture over the toast and sprinkle with cheese. Bake for 20 minutes until golden brown. Serve hot, straight from the baking dish, garnished with flat-leaf parsley, if liked.
Gruyère cheese works particularly well for this dish as it has good melting qualities and a strong nutty flavour. Emmenthal would give a similar result.