Simple Way to Prepare Ultimate French Onion Soup with Parmesan/Mozzarella Croutons
Hey everyone, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Make Super Quick Homemade French Onion Soup with Parmesan/Mozzarella Croutons. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from French Onion Soup with Parmesan/Mozzarella Croutons, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare French Onion Soup with Parmesan/Mozzarella Croutons delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make French Onion Soup with Parmesan/Mozzarella Croutons is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook French Onion Soup with Parmesan/Mozzarella Croutons estimated approx 2 hours.
To get started with this recipe, we have to 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 it.
Fantastic mixture of taste with the 3 type of onions!
Ingredients and spices that need to be Make ready to make French Onion Soup with Parmesan/Mozzarella Croutons:
- 4 yellow onions, finely sliced
- 4 red onions, finely sliced
- 1 leek, finely sliced and washed
- 5 clove garlic, minced
- 2 tablespoons butter
- 2 tbsp olive or avocado oil
- 1 dried bay leaf
- 2 litres good quality unsalted beef stock
- 3/4 cup red wine
- 1 teaspoon apple cider vinegar
- 1/4 cup grated mozzarella & parmesan to serve
- 2 tablespoons salt (to taste)
- 1 tablespoon ground pepper (to taste)
- 1 French stick, sliced thickly diagonally
- 1/4 cup grated cheddar and Parmesan
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!
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