Hello everybody, it’s Louise, 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. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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French Onion Soup with Parmesan/Mozzarella Croutons is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. French Onion Soup with Parmesan/Mozzarella Croutons is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Prepare 4 yellow onions, finely sliced
- Get 4 red onions, finely sliced
- Prepare 1 leek, finely sliced and washed
- Make ready 5 clove garlic, minced
- Get 2 tablespoons butter
- Get 2 tbsp olive or avocado oil
- Prepare 1 dried bay leaf
- Take 2 litres good quality unsalted beef stock
- Make ready 3/4 cup red wine
- Take 1 teaspoon apple cider vinegar
- Prepare 1/4 cup grated mozzarella & parmesan to serve
- Take 2 tablespoons salt (to taste)
- Get 1 tablespoon ground pepper (to taste)
- Make ready 1 French stick, sliced thickly diagonally
- Prepare 1/4 cup grated cheddar and Parmesan
On reading your comments I decided to finally attempt making my. Rise & Shine is a daily morning program that showcases a variety of topics such as practical home solutions; cooking tips; livelihood ideas; family and. Top each serving of soup with a Parmesan crouton. Serve warm with French-loaf croutons topped with a generous pile of grated Parmesan cheese.
Instructions 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 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.
- 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!
Cook's note: the stock can make or break this soup. Buy the best quality, freshly made stock you can find. I use Woolworths' liquid organic beef stock. French Onion Soup is a deeply flavorful blend of onions caramelized in butter and slow simmered in a rich medley of beef broth and white wine, then finished with a splash of Cognac and topped with toasted croutons and bubbly Gruyere cheese. I've adapted this French Onion Soup recipe from Julia Child's.
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