Recipe of Speedy French Onion Soup with Parmesan/Mozzarella Croutons

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, french onion soup with parmesan/mozzarella croutons. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

French Onion Soup with Parmesan/Mozzarella Croutons is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. French Onion Soup with Parmesan/Mozzarella Croutons is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook 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:

1. Get 4 yellow onions, finely sliced
2. Take 4 red onions, finely sliced
3. Prepare 1 leek, finely sliced and washed
4. Make ready 5 clove garlic, minced
5. Take 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. Make ready 3/4 cup red wine
10. Take 1 teaspoon apple cider vinegar
11. Get 1/4 cup grated mozzarella & parmesan to serve
12. Take 2 tablespoons salt (to taste)
13. Prepare 1 tablespoon ground pepper (to taste)
14. Take 1 French stick, sliced thickly diagonally
15. Make ready 1/4 cup grated cheddar and Parmesan

Steps 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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