Truffle French Onion Soup

Name: Truffle French Onion Soup
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: European, French, Mediterranean
Ingredients: 3 Tbsp butter, divided; 10 oz cremini mushrooms, sliced; 3 Tbsp olive oil; 4 large sweet onions, thinly sliced; 2 bay leaves; 2 sprigs thyme; 2 Tbsp flour; 1 Tbsp tomato paste; 1 Tbsp Worcestershire; 1/2 cup brandy; 6 cups beef broth; Salt and pepper; 1 1/2 cups truffle cheese, shredded; One loaf crusty bread, cubed; 3 Tbsp butter, melted; 1 Tbsp truffle oil; 3/4 tsp salt; 1/2 tsp pepper

6 steps

Prep:20minCook:2h

This is not your average French onion soup. The addition of mushrooms, truffle croutons, and truffle cheese adds an earthiness and depth of flavor that takes this traditional soup from a 10, to a 20!

Updated at: Thu, 17 Aug 2023 03:52:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories829.5 kcal (41%)

Total Fat44.3 g (63%)

Carbs64.7 g (25%)

Sugars14 g (16%)

Protein25.9 g (52%)

Sodium2973 mg (149%)

Fiber6.3 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Soup

3 Tbspbutter

divided

10 ozcremini mushrooms

3 Tbspolive oil

2 Tbspflour

1 Tbsptomato paste

1 Tbspworcestershire

½ cupbrandy

6 cupsbeef broth

salt

pepper

1 ½ cupstruffle cheese

shredded

Croutons

1 loafcrusty bread

cubed

3 Tbspbutter

melted

1 Tbsptruffle oil

¾ tspsalt

½ tsppepper

Instructions

Step 1

Melt 1 Tbsp butter in a large pot. Add mushrooms with a pinch of salt and cook over medium heat until liquid has evaporated, about 8 minutes. Transfer to a bowl, season with a pinch of salt and pepper and set aside.

Step 2

Return pot to medium heat and pour in olive oil. Add sliced onions and cook until slightly softened, about 6-8 minutes. Add 2 Tbsp butter, bay leaves, thyme, 2 tsp salt and 1 1/2 tsp pepper. Lower heat to medium low and cook, stirring occasionally, until onions are light brown and jammy, 1-1 1/2 hours.

Step 3

While onions are cooking, make the croutons. Preheat oven to 350 degrees. Add cubed bread to a large bowl. In a small bowl, mix together melted butter, truffle oil, salt and pepper. Pour over bread and toss until coated. Spread evenly across a baking sheet lined with foil and bake until crispy, 15-20 minutes, tossing halfway through.

Step 4

Increase oven temperature to 400 degrees.

Step 5

Once onions are caramelized, add mushrooms, flour, tomato paste, Worcestershire and brandy. Stir to combine, making sure to scrape up all of the brown bits on the bottom of the pot. Simmer until brandy has reduced then remove the bay leaves and thyme sprigs. Pour in beef broth and let the soup simmer for about 15 minutes or until slightly thickened and reduced. Taste for seasoning and add salt or pepper if needed.

Step 6

Place oven-proof bowls on a baking sheet and ladle soup into the bowls. Top with croutons and truffle cheese. Bake until cheese has browned, 10-15 minutes. Alternatively, you can broil the soups, just keep a close eye on them.