Hi, I am Jane. Today, I’m gonna show you how to prepare french onion soup with parmesan/mozzarella croutons recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
French Onion Soup with Parmesan/Mozzarella Croutons Recipe
French Onion Soup with Parmesan/Mozzarella Croutons is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. French Onion Soup with Parmesan/Mozzarella Croutons is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to 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
- Get 1 leek, finely sliced and washed
- Make ready 5 clove garlic, minced
- Get 2 tablespoons butter
- Take 2 tbsp olive or avocado oil
- Take 1 dried bay leaf
- Prepare 2 litres good quality unsalted beef stock
- Prepare 3/4 cup
- Get 1 teaspoon apple cider vinegar
- Get 1/4 cup grated mozzarella & parmesan to serve
- Prepare 2 tablespoons salt (to taste)
- Take 1 tablespoon ground pepper (to taste)
- Take 1 French stick, sliced thickly diagonally
- Take 1/4 cup grated cheddar and Parmesan
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 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!
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