French toast with onions

    50 min

    Wedges of French toast topped with caramelised onions, smoked bacon and melting Gruyère make an unusual but utterly delicious starter.

    55 people made this

    Serves: 4 

    • 100g rindless smoked back bacon, chopped
    • 2 tbsp vegetable oil
    • 500g onions, thinly sliced
    • pinch of sugar
    • 2 eggs
    • 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)

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. 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.
    2. Meanwhile, lightly beat the eggs with the cream. Add the chives and a little seasoning.
    3. Toast the slices of bread and 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 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.

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    Reviews in English (5)


    everyone loved it as a starter, quick cheap and easy to do  -  08 May 2012


    Really good, the ingredients compliment each other to make a tasty starter. Empty plates all round.  -  02 Mar 2011


    Amazing dish........just wanted more & more  -  02 Feb 2010