Corporate Catering Services | French Onion Soup with Cheesy French Toast
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French Onion Soup with Cheesy French Toast

  |   Recipe, Seasonal Dish of the Month


  • 6 tablespoons butter, cubed
  • 4 sweet onions, thinly sliced
  • 2 cloves garlic, minced or grated
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons flour
  • 1 cup of your favorite beer OR red wine
  • 2 quarts beef broth
  • 2 bay leaves
  • 3-4 fresh thyme sprigs + more for serving
  • large pinch of pepper

Cheesy French Toast

  • 2 eggs
  • 3/4 cup milk
  • 1/4 cup grated parmesan cheese
  • pinch of salt + pepper
  • 6-8 thick cut slices french bread
  • 2 tablespoons butter
  • 8 ounces gruyere cheese, shredded



Heat a large heavy bottomed pot over medium-high heat and add the butter. Add the onions + brown sugar and cook about 10 minutes, stirring frequently, until softened. Add the Worcestershire sauce and let it cook into the onions. Continue to slowly cook the onions until they are golden brown and caramelized, about 10-15 minutes.

Once the onions have caramelized, add the garlic and cook 30 seconds, then stir the flour into the onions and add the beer (or wine), beef broth, bay leaves, thyme and a good pinch of pepper. Cover and cook over low heat for 30 minutes or until ready to serve. Taste and season with salt + pepper if needed. Continue with the french toast as directed above.

Just before you’re ready to eat, make the french toast. In a shallow bowl, whisk together the eggs, milk, parmesan and a pinch of salt + pepper.

Preheat the grill to high.

Heat a large skillet over medium heat and add the butter to melt.

Submerge one piece of toast at a time into the egg mixture, allowing it to sit 30 seconds in the eggs. Remove and allow the excess to drip off back into the bowl. Place the toast on the hot skillet and cook until golden brown, about 3 minutes per side. Repeat with the remaining bread.

Ladle the french onion soup into oven safe ramekins or bowls. Place 1-2 pieces of toast on top of the soup and cover with cheese. Place the ramekins on a baking sheet and place under the grill for 30 seconds to 1 minute, or until the cheese is melted. WATCH close, the grill works quick!

Serve the soup with fresh thyme and enjoy hot, right out of the oven!