Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, french onion soup with parmesan/cheddar croutons. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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French Onion Soup with Parmesan/Cheddar Croutons is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. French Onion Soup with Parmesan/Cheddar Croutons is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook french onion soup with parmesan/cheddar croutons using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make French Onion Soup with Parmesan/Cheddar Croutons:
- Prepare 4 large Yellow onions, finely sliced
- Prepare 4 Red onions, finely sliced
- Get 1 Leek, finely sliced and washed
- Make ready 5 clove Garlic, minced
- Take 40 grams Butter
- Prepare 2 tbsp Olive oil
- Prepare 1 Dried bay leaf
- Get 1 bouquet garni of parsley, thyme and oregano
- Take 1 3/4 Litre, good quality chicken stock
- Prepare 1 cup Red wine
- Get 1 Splash of cider vinegar
- Take 1 Grated cheddar & Parmesan to serve
- Prepare 1 Salt and pepper to taste
- Get 1 French stick, sliced thickly diagonally
- Get 1 Grated cheddar and Parmesan
For the soup, melt the butter in a medium saucepan over a low heat. Add the sliced onion, cover and gently cook until softened. Increase the heat, add the wine and stock and simmer until reduced by. Before you jump to French Onion Soup with Parmesan/Cheddar Croutons recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That's Fine For You.
Steps to make French Onion Soup with Parmesan/Cheddar Croutons:
- Slice all onions and leeks.
- Heat a large heavy base melt butter and add olive oil- high heat. Add onions and leek. You want to sweat down onions slowly for around and hour. Stir occasionally, and return lid so that it 3/4 covers pot- allowing steam to escape.
- You will have to turn temp down whilst cooking onions, you don't want to burn or over do them. - Meanwhile, gather herbs and tie together with string to make bouquet garni.
- Deglaze pot with wine and vinegar. Add stock and herbs. Bring to the boil- reduce heat and simmer for a further 1/2 hour. Check and adjust seasoning if needed.
- Now to get croutons ready. Heat oven to 160*C. Slice French stick. Grate cheddar and Parmesan over bread. Grate extra cheese to add to soup.
- Bake until golden brown an cheese has melted. Remove and set aside.
- Serve soup in a bowl with a sprinkle of cheese and top with croutons. - Yum!
Almost every single article about losing weight and getting healthy tells readers to avoid drive through windows like the plague and to do all of their own cooking. Finely chop the garlic and slice the onions into thin half moon strips. Take a pan and melt the butter over a medium heat before adding the onions, garlic, sugar, thyme, and a pinch of salt. Evenly ladle in the french onion soup to each bowl. Drop in a handful of the parmesan-thyme croutons.
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