Truffle-Infused French Onion Soup Recipe

Name: Truffle-Infused French Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 3 lbs sweet onions, sliced 1/4-inch thick; 2 bay leaves; 1/2 cup water (about); 1/4 cup all-purpose flour; 1 cup dry red wine; 3 quarts beef stock (preferrably homemade); 10 fresh thyme sprigs, tied with cotton string; kosher salt; fresh ground black pepper; 1 baguette, sliced 1/3-inch thick; 1/4 cup extra virgin olive oil; 10 ounces truffled pecorino cheese, coarsely shredded (3 cups)

Servings: persons

4 tablespoons unsalted butter
3 lbs sweet onions, sliced 1/4-inch thick
2 bay leaves
1/2 cup water (about)
1/4 cup all-purpose flour
1 cup dry red wine
3 quarts beef stock (preferrably homemade)
10 fresh thyme sprigs, tied with cotton string
kosher salt
fresh ground black pepper
1 baguette, sliced 1/3-inch thick
1/4 cup extra virgin olive oil
10 ounces truffled pecorino cheese, coarsely shredded (3 cups)

1
Melt butter in a large heavy casserole. Add onion and bay leaves, cover and cook over moderately high heat, stirring occasionally, until the onions are very soft, about 15 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onions are deeply browned, about 1 1/2 hours longer. Add tablespoons of water as necessary if the onions begin to dry out.
2
Add the flour to the onions and cook, stirring, for 2 minutes. Add the wine and cook, stirring constantly, until nearly evaporated, about 2 minutes. Add the beef stock and thyme and simmer until reduced to 10 cups over moderately low heat, approximately 35 minutes. Discard thyme bundle and bay leaves. Season with kosher salt and freshly ground pepper.
3
Preheat broiler. Ladle soup into 10 heatproof bowls. Place 3 baguette toasts in each bowl and scatter with cheese. Place the bowls on a sturdy baking sheet and broil for about 2 minutes, or until cheese melts, placing baking sheet approximately 4 inches from the heat source.
4
Enjoy at once!
5
Note: Soup can be refrigerated up to 4 days.

938

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 3 lbs sweet onions, sliced 1/4-inch thick, 2 bay leaves, 1/2 cup water (about), and more.

Yes, Truffle-Infused French Onion Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Truffle-Infused French Onion Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions