French onion soup with Black Truffle Pâté croutons


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 Pate
  • Pinch of sea salt


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