Hi, I’m Joana. Today, I will show you a way to make french onion soup with parmesan/mozzarella croutons recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit tastier. This will be really 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 well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. French Onion Soup with Parmesan/Mozzarella Croutons is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have 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:
- Take 4 yellow onions, finely sliced
- Get 4 red onions, finely sliced
- Get 1 leek, finely sliced and washed
- Prepare 5 clove garlic, minced
- Make ready 2 tablespoons butter
- Prepare 2 tbsp olive or avocado oil
- Make ready 1 dried bay leaf
- Get 2 litres good quality unsalted beef stock
- Take 3/4 cup
- Get 1 teaspoon apple cider vinegar
- Prepare 1/4 cup grated mozzarella & parmesan to serve
- Prepare 2 tablespoons salt (to taste)
- Make ready 1 tablespoon ground pepper (to taste)
- Take 1 French stick, sliced thickly diagonally
- Prepare 1/4 cup grated cheddar and Parmesan
Steps 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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