Hello, I’m Elise. Today, I’m gonna show you how to prepare french onion soup with parmesan/cheddar croutons recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna 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/Cheddar Croutons Recipe
French Onion Soup with Parmesan/Cheddar Croutons is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. French Onion Soup with Parmesan/Cheddar Croutons is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook french onion soup with parmesan/cheddar croutons using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make French Onion Soup with Parmesan/Cheddar Croutons:
- Take 4 large Yellow onions, finely sliced
- Take 4 Red onions, finely sliced
- Prepare 1 Leek, finely sliced and washed
- Make ready 5 clove Garlic, minced
- Get 40 grams Butter
- Get 2 tbsp Olive oil
- Prepare 1 Dried bay leaf
- Get 1 bouquet garni of parsley, thyme and oregano
- Make ready 1 3/4 Litre, good quality chicken stock
- Make ready 1 cup
- Prepare 1 Splash of cider vinegar
- Prepare 1 Grated cheddar & Parmesan to serve
- Make ready 1 Salt and pepper to taste
- Prepare 1 French stick, sliced thickly diagonally
- Take 1 Grated cheddar and Parmesan
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 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!
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