|Truffled French Onion Soup|
For the Soup:
3lbs Yellow Onions, Thinly Sliced
6T Truffle Butter
2T Truffle Oil
3T AP Flour
2Q Beef Stock
½C Dry White Wine
Salt & Pepper, To Taste
For the Cheesy Bread Topping:
Thick Crusty Bread, Grilled or Fried in Truffle Oil
Gruyere Cheese, Grated
Parmesan Cheese, Grated
Fresh Minced Parsley, For Garnishing
Directions:1. Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes. Uncover, raise the heat to medium, and stir in the salt and sugar. Cook for 60-90 minutes, stirring frequently, until the onions have turned an even, deep, golden brown.
2. Sprinkle in the flour and stir for 3 minutes. Take the pot off the heat, and blend in the beef stock and white wine. Simmer partially covered for 30-45 minutes or more. Season with the salt & pepper.
3. Preheat the oven to 400 degrees. Pour the soup into bowls and top with a slice of truffle bread and a handful of grated gruyere cheese and parmesan. Place the soup on a baking sheet and bake for 20 minutes or until the cheese is melted and brown.
4. Garnish with parsley and enjoy with the soup is hot.
source: french onion soup.