French Onion Soup with Parmesan/Cheddar Croutons
French Onion Soup with Parmesan/Cheddar Croutons

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, french onion soup with parmesan/cheddar croutons. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

French Onion Soup with Parmesan/Cheddar Croutons is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. French Onion Soup with Parmesan/Cheddar Croutons is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this 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 that.

The ingredients needed to make French Onion Soup with Parmesan/Cheddar Croutons:
  1. Make ready 4 large Yellow onions, finely sliced
  2. Prepare 4 Red onions, finely sliced
  3. Prepare 1 Leek, finely sliced and washed
  4. Prepare 5 clove Garlic, minced
  5. Make ready 40 grams Butter
  6. Make ready 2 tbsp Olive oil
  7. Make ready 1 Dried bay leaf
  8. Prepare 1 bouquet garni of parsley, thyme and oregano
  9. Make ready 1 3/4 Litre, good quality chicken stock
  10. Get 1 cup Red wine
  11. Make ready 1 Splash of cider vinegar
  12. Make ready 1 Grated cheddar & Parmesan to serve
  13. Get 1 Salt and pepper to taste
  14. Take 1 French stick, sliced thickly diagonally
  15. Take 1 Grated cheddar and Parmesan
Instructions to make French Onion Soup with Parmesan/Cheddar Croutons:
  1. Slice all onions and leeks.
  2. 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.
  3. 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.
  4. Deglaze pot with wine 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.
  5. 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.
  6. Bake until golden brown an cheese has melted. Remove and set aside.
  7. Serve soup in a bowl with a sprinkle of cheese and top with croutons. - Yum!

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