French Onion Soup with Black Truffle Pâté
In a large pan heat your oil or butter and add the onions and garlic. Fry for 10 mins on a medium high heat with the lid on and then once soft add in your sugar.
Cook the onions for 20-30 mins stirring occasionally until they are all caramelised. They should turn a golden-brown colour. Then add in your thyme and flour.
Gradually incorporate the white wine stirring as you pour it in. Then follow with vegetable stock. Cover again and cook for a further 20-30 mins.
Heat your sliced baguette in the oven with a drizzle of oil until golden and spread each slice with a generous dollop of Truffle Pate.
Serve the Black Truffle crouton in your soup with a pinch of sea salt and a sprig of thyme.