Hello everybody, it is Jim, welcome to our recipe page. 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. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
French Onion Soup with Parmesan/Mozzarella Croutons is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. French Onion Soup with Parmesan/Mozzarella Croutons is something which I’ve loved my whole life.
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To get started with this recipe, we must first prepare a few components. You can cook french onion soup with parmesan/mozzarella croutons using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make French Onion Soup with Parmesan/Mozzarella Croutons:
- Get 4 yellow onions, finely sliced
- Prepare 4 red onions, finely sliced
- Prepare 1 leek, finely sliced and washed
- Prepare 5 clove garlic, minced
- Prepare 2 tablespoons butter
- Make ready 2 tbsp olive or avocado oil
- Prepare 1 dried bay leaf
- Get 2 litres good quality unsalted beef stock
- Make ready 3⁄4 cup red wine
- Get 1 teaspoon apple cider vinegar
- Take 1⁄4 cup grated mozzarella & parmesan to serve
- Prepare 2 tablespoons salt (to taste)
- Take 1 tablespoon ground pepper (to taste)
- Prepare 1 French stick, sliced thickly diagonally
- Get 1⁄4 cup grated cheddar and Parmesan
We provide you only the perfect French Onion Soup with Parmesan/Mozzarella Croutons recipe here, we also have wide variety of healthy tips and recipes to try. Learn how to cook French Onion Soup with Parmesan/Mozzarella Croutons with us, we hope you enjoy your stay, thank you and good luck. 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:
- Slice all onions and leeks.
- 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.
- 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.
- Once the onions are done, add garlic, bay leaf, salt and pepper.
- 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.
- 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.
- 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!
Evenly ladle in the french onion soup to each bowl. Drop in a handful of the parmesan-thyme croutons. Sprinkle on the gruyere cheese and place a sprig of thyme on top. French Onion Soup There are few things more comforting than making a real French onion soup - slowly cooked, caramelised onions that turn mellow and sweet in a broth laced with white wine and Cognac. The whole thing is finished off with crunchy baked croutons of crusty bread topped with melted, toasted cheese.
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