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French onion soup with Black Truffle Pâté croutons
Ingredients
Serves 4
Ingredients:
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 Pate
Pinch of sea salt
Method
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.