French Onion Soup

French Onion Soup with Black Truffle Pâté


  Serves 4


  • 8-12 white onions, finely sliced
  • 2 cloves of garlic, finely diced
  • 1 tbsp olive oil or 50g butter
  • 1 tbsp sugar
  • 2 tsp plain flour
  • 1 tbsp chopped thyme
  • 200ml white wine
  • 1.5 litre of veg stock
  • 1 sliced baguette
  • 4 tbsp of Black Truffle Pâté
  • Pinch of sea salt


Step 1:

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.

Step 2:

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.

Step 3:

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.

Step 4:

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.

Step 5:

Serve the Black Truffle crouton in your soup with a pinch of sea salt and a sprig of thyme.

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