Hi, I’m Marie. Today, I will show you a way to make french onion soup with parmesan/cheddar croutons recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This will be really 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 in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. French Onion Soup with Parmesan/Cheddar Croutons is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook french onion soup with parmesan/cheddar croutons using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make French Onion Soup with Parmesan/Cheddar Croutons:
- Take 4 large Yellow onions, finely sliced
- Get 4 Red onions, finely sliced
- Make ready 1 Leek, finely sliced and washed
- Prepare 5 clove Garlic, minced
- Get 40 grams Butter
- Take 2 tbsp Olive oil
- Get 1 Dried bay leaf
- Prepare 1 bouquet garni of parsley, thyme and oregano
- Make ready 1 3/4 Litre, good quality chicken stock
- Prepare 1 cup
- Make ready 1 Splash of cider vinegar
- Make ready 1 Grated cheddar & Parmesan to serve
- Get 1 Salt and pepper to taste
- Make ready 1 French stick, sliced thickly diagonally
- Get 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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