French toast with onions recipe
- Dish type
- Leftover bread
Wedges of French toast topped with caramelised onions, smoked bacon and melting Gruyère make an unusual but utterly delicious starter.
52 people made this
- 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)
MethodPrep: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.
Reviews & ratingsAverage global rating:(6)
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
French Onion Pot Roast
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French Onion Pot Roast is an all-in-one dinner with tender chuck roast cooked in a rich French onion soup broth. Complete with cheese and toasted baguettes!
Slow braising is key to a tender Classic Pot Roast and rich, caramelized onions in French Onion Soup, so this new Main Course Recipe is a match made in low and slow cooking heaven.
FRENCH ONION POT ROAST
Half hearty Pot Roast Recipe and half cozy stew, this French inspired dish is sure to be a new favorite recipe for holidays and cool winter nights! French Onion Pot Roast is an easy, inexpensive one pot meal that you can serve for Sunday dinner or throw in the slow cooker for busy holiday weeknights.
This French Onion Pot Roast recipe uses budget friendly chuck roast to get all the beefy flavor you love in a five-star French onion soup without the high price. The beef is fork tender, the onions cook down to be rich and soft. T
The gooey, bubbly gruyere cheese melted over French Onion soup is the best part. Yes, we all love the beefy broth and caramelized onions, but that cheesy toast is where it’s at. If you want to keep French Onion Pot Roast budget friendly, swap the gruyere for a less expensive Swiss or provolone. Check out the deli case too, sometimes they will have fancy cheeses, like gruyere or Emmental, for a fraction of the cost in portions just big enough for this recipe!
MORE POT ROAST RECIPES:
Ultimate Slow Cooker Pot Roast
Classic Pot Roast with Vegetables
Philly Cheesesteak Pot Roast
Red Wine Pot Roast
French Onion Pot Roast is hearty, more like a stew than a soup or a pot roast. The beef becomes so tender while cooking so you can break it apart easily before toasting the bread and cheese. If you are serving a small group, set half of your French Onion Pot Roast aside for leftovers the next day. Add the sliced baguette and gruyere right before serving so it stays crisp.
You will want to serve French Onion Pot Roast over Mashed Potatoes to soak up the beefy broth, along with some Dinner Rolls on the side so you don’t miss a drop. For a simple and French-inspired full course holiday meal, try French Bread Rolls, Green Bean Almondine, and Spinach Gratin.
French's® Original Crispy Fried Onions
For the most updated allergen and nutritional information, it is important that you read the ingredient statement printed on the packaging at the time of your purchase.
We are aware of allergies and sensitivities. We will always declare the following ingredients on our label in the ingredients statement - they will never be hidden under the notations of "spices" or "natural flavors":
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- Monosodium Glutamate (or MSG)
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- ½ cup mayonnaise
- ¾ tablespoon ketchup
- 2 tablespoons cream-style horseradish sauce
- ¼ teaspoon paprika
- ¼ teaspoon salt
- 1 pinch ground black pepper
- 1 pinch cayenne pepper
- 1 egg
- 1 cup milk
- 1 cup all-purpose flour
- 1 ½ teaspoons salt
- 1 ½ teaspoons cayenne pepper
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ⅛ teaspoon ground cumin
- 1 large onion
- 2 quarts vegetable oil for deep-frying
Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.
Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.
Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.
Savoury Baked French Toast
This Savoury Baked French Toast is loaded with caramelized onions, cheddar, and bacon all baked together in a casserole dish or the way I like it in a spring form pan&hellip If you prefer savory over sweet when it comes to breakfast, this is definitely a recipe you will love.
It’s similar to a strata and a cross between a quiche, French toast and and omelette or frittata. Just like a frittata, this baked fresh toast can really be made with any leftover bits of cheese and veggies but this is my all time favorite combination of add ins to it. The caramelized onions add a sweet and delicious note to it and I just can’t resist bacon and cheddar together. Those three ingredients can be switched up in so many ways. Ie- can you imagine how yummy this would be with chives, smoked salmon and dollops of cream cheese in the bake, how about onions sweet pepper and sun-dried tomatoes with a bit of ricotta or Parm? You see what I mean - so many options.
The 3 main ingredients that make this are eggs, milk, and bread. The rest you can play around with. This is a classic combo that we love and know you will too! It’s really easy to throw together and fairly quick. The caramelized onions may take a bit of time but if I’m tight for time I like to make them while the bread is “soaking” and sprinkle them in once they have cooled and while placing the bread in the pan.
My hubby loves baked French toast. He always requests it on a long weekend. I actually made this the last long weekend which was about 4 weeks ago and shared the recipe with my subscribers. I knew I was not going to be able to post it immediately so I sent it out early to them first. Well another long weekend is upon us and I’m still not feeling great after several days of being sick so no baked French toast this long long weekend. Taking the time to recoup and get ready for a long week of work ahead after it. There is still plenty of time for you to enjoy it so grab some bread, milk and eggs and get creative or try this tested combo out that we love - you too will love it whether it’s for breakfast lunch or dinner.
- 4 tablespoons butter, divided
- 2 medium onions, thinly sliced
- Kosher salt and freshly ground black pepper
- 4 slices crusty country-style bread
- 4 ounces Comté or gruyere cheese, sliced
Heat 1 tablespoon in a large non-stick of cast iron skillet over medium-low heat until melted. Add onions, season with salt and pepper and cook, stirring frequently, until deeply caramelized and rich brown, about 45 minutes (If onions threaten to burn, add 1 tablespoon of water). Transfer onions to a bowl and wipe out skillet.
Return skillet to medium heat and melt 1 tablespoon butter. Add bread slices and cook, swirling bread around pan, until pale golden brown, about 2 minutes. Transfer to a cutting board, cooked-side-up. Divide cheese evenly between each slice. Spread onions evenly between two slices. Close sandwiches with onions and cheese inside.
Melt 1 more tablespoon butter in skillet and add both sandwiches. Cook, swirling pan frequently, until deep golden brown on first side, about 3 minutes. Add remaining tablespoon butter, flip sandwiches, and continue cooking until deep golden brown and cheese is melted, about 3 minutes longer. Serve immediately.
Easy Breakfast Recipe: How To Make Quick and Easy French Toast With A Spicy Spin
French toast makes for a delicious, quick breakfast that can be a great start to the day. Picture a beautiful spread of breakfast dishes such as toasted breads, jams, eggs, fruits, cereals and juices, isn't it sure to brighten up your morning?! Toasted bread is one of the most common breakfast options because it is easy, quick and can be made into many other dishes such as French toast. It is nutritious, easy to make and delicious. But if you think French toast is really French? Turns out, French toast isn't French but was actually originated in the Roman empire of 5th century AD. The Romans would dip their breads in the milk mixture, fry it in oil and butter, and enjoy it as a sweet dish. The addition of eggs came in later.
French toast is a made by dipping bread into a mixture of milk and eggs, and fried in oil. It is called "pain perdu" or "lost bread" in France even today. But what's a breakfast in India without some spices? A little spin to the classic French toast with the spices can make for a tantalising affair. We've got a stellar recipe of masala cheese French toast that is easy, quick and too delicious to resist!
In the recipe, slices of bread are first smothered with a herb paste that includes spring onions, basil, green chillies, coriander and chives. It is followed by spreading a sauce paste made with chilli tomato ketchup, mustard and mayonnaise over the slices. The bread slices, sandwiched with cheese slices, are then dipped in an egg mixture, and pan-fried in oil till cooked from both sides.
You can cut the spicy, cheesy French toast from middle and serve with some French fries on the side for breakfast.
Try it for your next breakfast and let us know your experience in the comments section below.
About Aanchal Mathur Aanchal doesn't share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.
Recipe: French Toast Bake Perfect
French Toast Bake – This Super Delicious Overnight French Toast Bake Recipe Takes French Toast To A Whole New Level! Pieces Of Sourdough Bread Covered In An Egg Mixture, Topped With Cinnamon Sugar. Easy French Toast Bake with no overnight chilling and all your favorite French Toast flavors you can serve to your family or a large crowd. A well-written recipe is straightforward, easy to follow, and inspirational.
Easy baked french toast casserole has always been my favorite breakfast and it only I know there are thousands of easy baked french toast recipes out there but my blog here on the. A healthier French Toast Bake that's perfect for holiday brunches or Christmas morning! This cinnamon french toast bake is perfect for a holiday brunch! Yummy French Toast Bake menu and technique is a culmination of the small ideas I have realized in the last 5 years. French Toast Bake is surely a weekend cooking challenge, which can be to express you`ll need a couple of hours to perform it, but after you have got the strategy down you are able to fry several set at the same time for household picnics or perhaps to possess cool areas to consume from the icebox on a whim.
In this beautiful day, We are going to show you making French Toast Bake for Mom with simple ingredients, the same as Chinese restaurants. My French Toast Bake recipe is the better in the world!
I will also educate you on how to make use of up leftover steamed rice and ensure it is into an appetizing, cheap, and flavorful meal for your family!
I tried applying slightly less water than usual, that has been proposed elsewhere. It helped a little often, but other occasions, I’d to add more and more water while the quinoa was cooking. Then, the dry quinoa soaked up way too much of the dressing I included later.
How to make French Toast Bake?
Whether you reside all on your own or are a busy parent, locating the full time and power to organize home-cooked foods may look just like a challenging task. At the end of a frantic day, eating at restaurants or buying in may experience just like the quickest, best option. But comfort and processed food may have a substantial toll on your own temper and health.
Restaurants frequently serve more food than you should eat. Many eateries serve amounts that are 2 to 3 times bigger compared to the advised dietary guidelines. This encourages you to eat more than you’d at home, adversely affecting your waistline, blood pressure, and threat of diabetes.
Once you ready your possess dishes, you have more control within the ingredients. By preparing on your own, you are able to make sure that you and your household consume new, healthful meals. This assists you to look and experience healthier, increase your power, stabilize your fat and temper, and improve your sleep and resilience to stress.
You can make French Toast Bake using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of French Toast Bake:
- It’s 1 loaf of bread (challah, brioche or French all work good).
- Prepare 8 of large eggs.
- Prepare 2 cups of whole milk.
- Prepare 1/2 cup of half and half.
- You need 1/2 cup of each brown sugar, granulated sugar.
- You need 1 tsp. of each vanilla extract, ground cinnamon.
- It’s of Confectioners sugar, optional for serving.
- You need of Maple syrup, optional for serving.
Made with challah, almond milk, and a. An easy homemade baked french toast casserole with cinnamon-sugar topping. This breakfast casserole is a family favorite that you can make-ahead and refrigerate overnight or bake now. Quick and easy Baked French Toast Casserole you can make the day before and refrigerate overnight so it's ready to bake and enjoy in the morning.
French Toast Bake step by step:
- Grease a 9吉" baking pan. Tear the loaf of bread into small chunks and scatter them into the pan. In a large bowl, whisk together the eggs, milk, half & half, sugars, vanilla and cinnamon until well combined. Pour the egg mixture evenly over the top of the bread chunks. Then cover it and place it in the fridge overnight..
- In the morning, preheat the oven to 350°F. Let the pan sit out at room temperature while the oven heats up. Bake it covered for 30 minutes, then remove the covering and bake for an additional 20-25 minutes, until the center is set and cooked through. If you'd like, you can dust some powered sugar over it before slicing it into squares and serving..
- If you have leftovers, they will reheat really well. Just bake how much you want to reheat at 350°F for 10 or so minutes..
Easy Croissant French Toast Casserole can be prepared the night before and baked in the morning! Impress your family with a decadent breakfast. There's no better way to serve Croissants. Sift powdered sugar on top of the French toast bake. Serve warm with maple syrup and strawberries.
It’s cheaper to consume junk food than French Toast Bake
Initially view, it may seem that consuming at a fast food restaurant is less expensive than making a home-cooked meal. But that is rarely the case. A study from the University of Washington School of Community Health unmasked that individuals who make in the home are apt to have healthy over all food diets without higher food expenses. Still another examine discovered that frequent house chefs spent about $60 monthly less on food than those that ate out more often.
I do not learn how to make French Toast Bake
- If you’re discouraged by the chance of organizing a home-cooked food, it’s essential to consider that preparing is no correct science.
- It’s generally completely OK to skip an ingredient or substitute a very important factor for another French Toast Bake.
- Search on line or obtain a basic cook book for simple recipe ideas.
- As with any such thing, the more you prepare, the higher you’ll become. Even though you’re an entire amateur in the kitchen, you’ll soon master some fast, balanced meals.
What recipes should I use for French Toast Bake?
Basic oils like canola, plant and peanut oil have higher smoke factors, making them suitable for baking chicken. Find out about selecting the proper oil for frying.
What should and must not be done when preparing French Toast Bake
- Make sure everything is icy in a sealable package or bag.
- Meat particularly must be effectively wrapped.
- Toast bread straight from freezer, anti-waste plan urges.
- Know that such a thing that’s a higher water material, like lettuce, will not be the same after being frozen and then defrosted.
- Make an effort to freeze every thing when at its freshest. Defrost meat totally before preparing, but other things such as for instance bread for toasting may be baked right from the freezer.
- Never refreeze raw meat that’s been frozen and then thawed – you are able to, but, freeze cooked meat that has been icy when raw.
- Make certain the freezer isn’t packed so complete that air can’t circulate.
Tips for getting started!
Start with fresh, healthy ingredients. Baking sugary snacks such as for example brownies, cakes, and cookies won’t help your quality of life or your waistline. Equally, introducing a lot of sugar or sodium can transform a healthy home-cooked food into an detrimental one. To make certain meals are good for you as well as being delicious, start with balanced elements and flavor with herbs rather than sugar or salt.
Inventory up on staples. Materials such as rice, rice, essential olive oil, spices, flour, and stock cubes are basics you’ll probably use regularly. Maintaining cups of tuna, beans, tomatoes and bags of frozen greens on hand can be useful in rustling up rapid dinners when you’re sent for time.
Provide yourself some leeway. It’s ok to burn off the grain or over-cook the veggies. After a several attempts it will get easier, quicker, and tastier!
Savory stuffed French toast
I admit it. I’ve had a lifelong love affair with French toast.
When I was a kid, there was a simple magic to it: The way the soaked bread would puff in the pan, the toast crisping to a rich, golden brown in the hot fat. Fresh out of the pan, the dish was topped with a sprinkling of powdered sugar, like a dusting of fresh snow. This was dessert for breakfast -- it almost felt wrong. With each bite, the crisp, almost brittle crust would give way to a tender, soft-as-a-pillow interior, subtle with hints of cinnamon and nutmeg and fragrant notes of vanilla.
As I started to cook for myself, it became a go-to recipe for its sheer ease and simplicity.
French toast remains a favorite breakfast choice. Done right, there’s an unpretentious beauty to this classic comfort food. But there is an art to French toast.
Sometimes there’s nothing as tempting as a plate of crisp, thick slices piled high on a plate with a sprinkling of sugar. But this is one dish that’s not limited to the classic presentation. Try soaking the toast overnight, then baking it as a casserole the next morning the toast will swell like a souffle in the oven as the scent of spiced custard fills the house. Or try stuffing the bread before frying, hiding a pocket of soft cheese, maybe chocolate or even a savory filling inside. This is one dish that’s not limited to the skillet, or even the breakfast plate.
Great French toast starts with the bread, but though almost any bread can be used in a French toast recipe, enriched breads with a loose structure, such as brioche or challah, are favorites. Still, whole-grain breads can give the toast an almost rustic appeal.
Slice the bread thick -- about an inch-- so there is still plenty of soft interior after the exterior of the bread crisps. Let the slices dry a little -- dry bread, like a dry sponge, will absorb the custard batter more readily.
With the custard, it’s all about the ratio of dairy to eggs. Recipes will vary -- a few eggs can be whisked with as little as a couple of tablespoons or as much as a cup of dairy. The more dairy, the lighter the custard less dairy means a heavier, richer custard with the egg more prominent. And though milk works fine in the custard base, nothing beats the richness and silky texture of cream.
Add other flavors to the custard with a light hand, so as not to interfere too much with the toppings. Vanilla or almond extract will add a little richness, citrus zest will brighten the flavors and a dash of liqueur will add extra personality. A little spice -- cinnamon, nutmeg -- is classic, and a pinch of star anise, cardamom or allspice might add an exotic note. Or try a little chile powder, paprika or garlic for a savory take on the dish.
Leave the bread in the custard long enough to get soaked through but not completely saturated, maybe a couple of minutes on each side, depending on the bread. Then gently fry the bread in a hot skillet lightly coated with fat. Butter is traditional (and nothing beats the flavor of a little browned butter), though it can burn if not watched closely. Clarified butter or a neutral oil also works well. For more robust flavor, go with a hardier fat, such as bacon grease.
And though a skillet or griddle is the most common, it is by no means the only way to cook French toast. Try cooking it in a waffle iron or even a panini press (great for stuffed French toast). If using a skillet, make sure it is heavy enough to evenly heat, and cover the toast as it’s frying so it cooks evenly.
French toast can also be baked. Bread slices are assembled in a baking dish with the custard poured over to soak. Baked like a casserole, the toast souffles in the oven, still crisp but much more like a bread pudding in texture.
Maybe the best thing about baked French toast is that virtually all the work is done ahead of time. Assemble the dish the night before to soak and refrigerate it. The next morning, remove the baking dish from the fridge as the oven heats so it can warm slightly (for even baking). Top the bread with whatever you want, then put it in the oven. In less than an hour, breakfast is ready. It’s a perfect dish when you have houseguests.
There must be a reason stuffed French toast seems to be showing up on more menus lately. Maybe because you can never have too much of a good thing. Slices of battered bread are sandwiched around a variety of fillings --jams, cream cheese, mascarpone -- before frying, then plated with a wide variety of sauces, glazes and toppings.
Methods vary, but the process is fairly simple: Use thinner slices of bread and batter them as you would for classic French toast (batter on one side only if you have a particularly moist filling). Then fill the sandwich. Use a thick jam or a fruit compote, try a flavored or herbed soft cheese or even a spread (Nutella, anyone?). Spoon the filling onto one side of the sandwich, leaving enough room around the edge so the filling does not spill out as the French toast cooks. Then gently fry over moderate heat, keeping the pan covered so the sandwich cooks evenly. Voila.
And the method works great with savory fillings. Take what you have in the refrigerator and improvise -- maybe a little caramelized onion, cheese, bacon and leftover dandelion greens. Served with a tart salad and a glass of wine, it makes a perfect meal to close the day.
How to Make Savory French Toast
Personally, I have a hard time with sweet flavors at breakfast. OK, so maybe “hard time” is a slight exaggeration. No one’s ever seen me eat a buttery, flakey, chocolate bar-stuffed pain au chocolat and mistaken it as an act of suffering.
But in general, let’s just say that sweet is not the flavor I first crave in the morning. I blame it on my propensity to sleep in late (thank you, career in restaurants). I wake up and my a.m. is always just a quick hop, skip, and a jump away from p.m., and because of that, I find my initial culinary craving is almost always for the more lunch-appropriate savory.
As such, I tend to try and give traditionally sweet breakfast dishes—muffins, rolls, scones, crepes, any variety of pastry or baked good, really—a new, slightly saltier identity. One of the most receptive of the bunch, I’ve discovered, is French toast. Once you ditch the maple syrup and sweet spices in the egg wash, it’s an easy canvas to do with as your savory-loving heart desires. Add spices, veggies, meats and cheeses, eggs both fried and poached—like the following collection of recipes proves, there are plenty of ways to turn sweet French toast savory.