Truffle-Infused French Onion Soup

Name: Truffle-Infused French Onion Soup
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 10
Cuisine: Mediterranean, French, European
Ingredients: 1 baguette, sliced 1/3 inch thick; 2 bay leaves; 3 liters beef stock, preferably homemade; 237 milliliters dry red wine; 59 milliliters all-purpose flour; 10 servings Kosher salt and freshly ground pepper; 59 milliliters extra-virgin olive oil; 710 milliliters 10 ounces truffled pecorino cheese, coarsely shredded; 1 kilograms sweet onions, sliced 1/4 inch thick; 10 thyme sprigs, tied with cotton string; 4 Tbsps unsalted butter; 118 milliliters About water

Truffle-Infused French Onion Soup is a vegetarian main course. This recipe serves 10. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains around 19g of protein, 19g of fat, and a total of 385 calories. If you have wine, bay leaves, truffled pecorino cheese, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your Autumn event. It is a reasonably priced recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 3 hours and 30 minutes.

Instructions

Melt the butter in a large heavy casserole.

Ingredients you will need

Butter

Add the onions 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.

Ingredients you will need

Bay Leaves

Onion

Add tablespoons of water as necessary if the onions dry out.

Ingredients you will need

Onion

Water

Add the flour to the onions and cook, stirring, for 2 minutes.

Ingredients you will need

Onion

All Purpose Flour

Add the wine and cook, stirring constantly, until nearly evaporated, about 2 minutes.

Ingredients you will need

Wine

Add the beef stock and thyme and simmer over moderately low heat until reduced to 10 cups, about 35 minutes. Discard the thyme bundle and bay leaves and season the soup with salt and pepper.

Ingredients you will need

Salt And Pepper

Bay Leaves

Beef Stock

Thyme

Soup

Preheat the oven to 35

Equipment you will use

Oven

Brush the baguette slices with the olive oil, arrange on a baking sheet and toast for about 12 minutes, or until golden and crisp.

Ingredients you will need

Olive Oil

Baguette

Toast

Equipment you will use

Baking Sheet

Preheat the broiler. Ladle the hot soup into 10 heatproof bowls. Float 3 baguette toasts in each bowl and scatter the cheese on top. Set the bowls on a sturdy baking sheet and broil about 4 inches from the heat source for about 2 minutes, or until the cheese has melted.

Ingredients you will need

Baguette

Cheese