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Truffle-Infused French Onion Soup

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“Came across this in an older issue of F & W and to put it here for safe keeping. Created by Chef Michael Mina in his early days of Aqua a San Francisco restaurant. The combination of tuffled pecorino cheese and camelized onions creates a mix of earthiness and sweetness. The truffle-insfused percorino cheese should be available in any good cheese shop.”
3hrs 30mins

Ingredients Nutrition


  1. Melt butter in a large heavy casserole. Add onion and bay leaves, cover and cook over moderately high heat, stirring occasionally, until the onions are very soft, about 15 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onions are deeply browned, about 1 1/2 hours longer. Add tablespoons of water as necessary if the onions begin to dry out.
  2. Add the flour to the onions and cook, stirring, for 2 minutes. Add the wine and cook, stirring constantly, until nearly evaporated, about 2 minutes. Add the beef stock and thyme and simmer until reduced to 10 cups over moderately low heat, approximately 35 minutes. Discard thyme bundle and bay leaves. Season with kosher salt and freshly ground pepper.
  3. Preheat broiler. Ladle soup into 10 heatproof bowls. Place 3 baguette toasts in each bowl and scatter with cheese. Place the bowls on a sturdy baking sheet and broil for about 2 minutes, or until cheese melts, placing baking sheet approximately 4 inches from the heat source.
  4. Enjoy at once!
  5. Note: Soup can be refrigerated up to 4 days.

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