French Onion Soup with Truffle Baguette

Finely dice the shallots and sauté in olive oil. Add the thyme sprig and deglaze with port wine, Madeira and cognac. Pour in the chicken stock and reduce slightly. Season with salt and pepper. Flavor the milk with truffle oil, salt and pepper and heat to approx. 60 °C, but do not let it boil. Froth the truffle milk with a hand blender or the cold milk with an espresso machine. Toast the baguette slices in a little olive oil until crispy on both sides. Remove and slice the truffles over the top. Remove the sprig of thyme from the soup and pour the soup into preheated cups or deep plates. Pour the foamed truffle milk on top and serve with the truffle baguettes.

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