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Truffle French Onion Soup
A truffle twist on a comforting classic—layered with the depth of caramelized onions, the richness of Sabatino Truffle Sauce, and topped with melted gruyère for the perfect finish.
Ingredients
1 Sweet onion
1 red onion
2 Shallots
4 cloves of garlic (minced)
6 Cups of Beef Stock (or veg stock for vegetarian option)
Worcestershire
Sauce
Dijon Mustard
½ cup Red Wine
Thyme
Bay Leaf
Salt & Pepper
Gruyere Cheese
Sliced baguette
Sabatino Black Truffle Sauce
1 red onion
2 Shallots
4 cloves of garlic (minced)
6 Cups of Beef Stock (or veg stock for vegetarian option)
Worcestershire
Sauce
Dijon Mustard
½ cup Red Wine
Thyme
Bay Leaf
Salt & Pepper
Gruyere Cheese
Sliced baguette
Sabatino Black Truffle Sauce
Method
- Caramelize the onions: Thinly slice the onions and cook them low and slow in olive oil until soft and translucent.
- Build the flavor: Stir in the Worcestershire sauce, Dijon mustard, and ½ cup of red wine. Simmer for 5–10 minutes to let the flavors meld.
- Add the stock: Pour in the stock, add bay leaves, and simmer for another 15–20 minutes until slightly reduced.
- Prepare to serve: Remove the bay leaves and ladle the soup into oven-safe bowls.
- Add the toppings: Spread Sabatino Black Truffle Sauce onto slices of baguette and place one or two pieces (depending on size) on top of each bowl of soup.
- Melt the cheese: Layer slices of Gruyère over the bread and broil on high for about 10 minutes, or until the cheese is golden and bubbly.
- Finish and serve: Garnish with freshly grated black truffle and enjoy hot.
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