French Onion Soup with Parmesan/Mozzarella Croutons
French Onion Soup with Parmesan/Mozzarella Croutons

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, french onion soup with parmesan/mozzarella croutons. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

French Onion Soup with Parmesan/Mozzarella Croutons is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. French Onion Soup with Parmesan/Mozzarella Croutons is something which I’ve loved my whole life.

To begin with this particular recipe, we must 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 can achieve it.

The ingredients needed to make French Onion Soup with Parmesan/Mozzarella Croutons:
  1. Make ready 4 yellow onions, finely sliced
  2. Take 4 red onions, finely sliced
  3. Make ready 1 leek, finely sliced and washed
  4. Get 5 clove garlic, minced
  5. Make ready 2 tablespoons butter
  6. Take 2 tbsp olive or avocado oil
  7. Make ready 1 dried bay leaf
  8. Take 2 litres good quality unsalted beef stock
  9. Prepare 3/4 cup red wine
  10. Get 1 teaspoon apple cider vinegar
  11. Make ready 1/4 cup grated mozzarella & parmesan to serve
  12. Get 2 tablespoons salt (to taste)
  13. Make ready 1 tablespoon ground pepper (to taste)
  14. Get 1 French stick, sliced thickly diagonally
  15. Make ready 1/4 cup grated cheddar and Parmesan
Instructions to make French Onion Soup with Parmesan/Mozzarella Croutons:
  1. Slice all onions and leeks.
  2. 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.
  3. 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.
  4. Once the onions are done, add garlic, bay leaf, salt and pepper.
  5. Deglaze pot with wine and vinegar. Add stock. Bring to the boil - reduce heat and simmer for a further 1/2 hour. Check and adjust seasoning if needed.
  6. 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.
  7. Bake until golden brown an cheese has melted. Remove and set aside.
  8. Serve soup in a bowl with a sprinkle of cheese and top with croutons. Yum!

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