French Onion Soup with Parmesan/Mozzarella Croutons. Grate mozzarella and Parmesan over bread. Grate extra cheese to add to soup. Bake until golden brown an cheese has melted.
You can cook French Onion Soup with Parmesan/Mozzarella Croutons using 15 ingredients and 8 steps. Here is how you cook it.
Ingredients of French Onion Soup with Parmesan/Mozzarella Croutons
- Prepare 4 of yellow onions, finely sliced.
- It’s 4 of red onions, finely sliced.
- It’s 1 of leek, finely sliced and washed.
- It’s 5 clove of garlic, minced.
- You need 2 tablespoons of butter.
- It’s 2 tbsp of olive or avocado oil.
- You need 1 of dried bay leaf.
- It’s 2 litres of good quality unsalted beef stock.
- Prepare 3/4 cup of red wine.
- It’s 1 teaspoon of apple cider vinegar.
- It’s 1/4 cup of grated mozzarella & parmesan to serve.
- You need 2 tablespoons of salt (to taste).
- Prepare 1 tablespoon of ground pepper (to taste).
- It’s 1 of French stick, sliced thickly diagonally.
- It’s 1/4 cup of grated cheddar and Parmesan.
Add the homemade croutons (or store-bought) on top of the soup. In a pan add olive oil and onions. Once pink add sugar and balsamic vinegar. Add the beef and chicken stocks plus salt and pepper.
French Onion Soup with Parmesan/Mozzarella Croutons step by step
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!.
Three-Cheese French Onion Soup This satisfying soup is fantastic any autumn or winter day. The blend of Swiss, Parmesan and mozzarella gives it a richness onion soup lovers will enjoy. —Gina Berry, Chanhassen, Minnesota Directions. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer).
