French Onion Soup French Toast

A savory twist on French toast, infused with the rich flavors of French Onion Soup and topped with caramelized onions and Gruyere cheese. Perfect for a weekend breakfast!

Prep Time

15 minutes

Total Time

45 minutes

Calories

725 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.55/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Soup•Bread

Cuisine:

French

Mood:

Comfort Food

Ingredients

Servings

8slicesThick-cut Sourdough Bread(Brioche or challah can also be used)

£2.50

2largeYellow Onions(Thinly sliced)

£0.80

4ozGruyere Cheese(Shredded)

£3.50

4tablespoonsButter(Divided)

£0.60

1tablespoonOlive Oil(For caramelizing onions)

£0.15

4Eggs

£1.20

1cupBeef Broth(Vegetable broth for vegetarian option)

£0.75

0.3cupDry Sherry(Optional, adds depth of flavor. Can substitute with more broth.)

£0.50

1teaspoonThyme(Fresh or dried)

£0.10

0.5teaspoonGarlic Powder

£0.05

0.5teaspoonSalt(To taste)

0.3teaspoonBlack Pepper(To taste)

£0.05

Total Cost

£10.20

£2.55 per serving

Instructions

1.
**Caramelize the Onions:** Heat olive oil and 2 tablespoons of butter in a large skillet over medium-low heat. Add sliced onions and cook, stirring occasionally, until deeply golden brown and caramelized, about 20-25 minutes. Season with salt and pepper. Set aside.
2.
**Prepare the Custard:** In a shallow dish, whisk together eggs, beef broth (or vegetable broth), sherry (if using), thyme, garlic powder, salt, and pepper. Whisk well to combine.
3.
**Soak the Bread:** Dip each slice of bread into the custard mixture, allowing it to soak for about 30 seconds on each side, until well saturated.
4.
**Cook the French Toast:** Melt the remaining 2 tablespoons of butter in the same skillet over medium heat. Cook the soaked bread slices for 3-4 minutes per side, or until golden brown and cooked through.
5.
**Assemble and Finish:** Top each slice of French toast with a generous amount of caramelized onions and shredded Gruyere cheese.
6.
**Optional: Broil (or Oven Bake):** If desired, transfer the skillet (or individual slices on a baking sheet) to a preheated oven and broil for 1-2 minutes, or until the cheese is melted and bubbly. Alternatively, place the skillet in a 350°F oven for 5 minutes until the cheese is melted.
7.
**Serve Immediately:** Serve the French Onion Soup French Toast hot.

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My Notes

Nutrition Information

Nutrition per serving (250g)

725 kcal / 3033 kJ

Carbs

60g

23% of RDA

Fat

40g

57% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

For a richer flavor, use homemade beef broth or a high-quality store-bought version.

If you don't have sherry, you can substitute it with an equal amount of beef broth or a splash of balsamic vinegar.

Don't overcrowd the skillet when cooking the French toast, cook in batches if necessary.

For a sweeter caramelized onion, you can add a pinch of sugar during the last few minutes of cooking.

The sherry can be flamed off before mixing it in the custard for extra flavour.

Cooking Equipment

Large skillet

Oven (optional)

Whisk

Shallow dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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