French Onion Soup with Parmesan/Mozzarella Croutons
French Onion Soup with Parmesan/Mozzarella Croutons

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, french onion soup with parmesan/mozzarella croutons. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

French Onion Soup with Parmesan/Mozzarella Croutons is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. French Onion Soup with Parmesan/Mozzarella Croutons is something which I’ve loved my entire life.

Low Prices on French Onion Cup Soup. Grate mozzarella and Parmesan over bread. Grate extra cheese to add to soup.

To begin with this recipe, we have to first prepare a few ingredients. You can cook french onion soup with parmesan/mozzarella croutons using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make French Onion Soup with Parmesan/Mozzarella Croutons:
  1. Get 4 yellow onions, finely sliced
  2. Get 4 red onions, finely sliced
  3. Take 1 leek, finely sliced and washed
  4. Prepare 5 clove garlic, minced
  5. Take 2 tablespoons butter
  6. Take 2 tbsp olive or avocado oil
  7. Take 1 dried bay leaf
  8. Take 2 litres good quality unsalted beef stock
  9. Take 3/4 cup red wine
  10. Take 1 teaspoon apple cider vinegar
  11. Prepare 1/4 cup grated mozzarella & parmesan to serve
  12. Take 2 tablespoons salt (to taste)
  13. Make ready 1 tablespoon ground pepper (to taste)
  14. Get 1 French stick, sliced thickly diagonally
  15. Get 1/4 cup grated cheddar and Parmesan

In a pan add olive oil and onions. Once pink add sugar and balsamic vinegar. Evenly ladle in the french onion soup to each bowl. Drop in a handful of the parmesan-thyme croutons.

Instructions to make French Onion Soup with Parmesan/Mozzarella Croutons:
  1. Slice all onions and leeks.
  2. Heat a large heavy base on high heat and melt the butter and add olive oil. Add onions and leek. Turn the heat down and sweat down onions slowly for around half an hour. Stir occasionally, and keep the lid so that it 3/4 covers pot, allowing steam to escape.
  3. Do not rush it! That may result the onions to burn. Rather have the onions caramelized which will give the soup a nice dark brown color. It may even take an hour.
  4. Once the onions are done, add garlic, bay leaf, salt and pepper.
  5. Deglaze pot with wine and vinegar. Add stock. Bring to the boil - reduce heat and simmer for a further 1/2 hour. Check and adjust seasoning if needed.
  6. Now to get croutons ready. Heat oven to 160*C. Slice French stick. Grate mozzarella and Parmesan over bread. Grate extra cheese to add to soup.
  7. Bake until golden brown an cheese has melted. Remove and set aside.
  8. Serve soup in a bowl with a sprinkle of cheese and top with croutons. Yum!

Sprinkle on the gruyere cheese and place a sprig of thyme on top. Discard the garlic; reserve the oil. Line a rimmed baking sheet with parchment paper. French Onion Soup with Garlic Parmesan Croutons. Today we highlight a soup that is a part of Basil and Iron's Family History.

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