Truffle Infused French Onion Soup
Ingredients
- 4 tablespoons unsalted butter
- 3 pounds sweet onions, sliced 1/4 inch thick
- 2 bay leaves
- About 1/2 cup water
- 1/4 cup all-purpose flour
- 1 cup dry red wine
- 3 quarts beef stock, preferably homemade
- 10 thyme sprigs, tied with cotton string
- Kosher salt and freshly ground pepper
- 1 baguette, sliced 1/3 inch thick
- 1/4 cup extra-virgin olive oil
- 10 ounces truffled pecorino cheese, coarsely shredded (3 cups)
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