French Onion Soup with Parmesan/Cheddar Croutons. Grate cheddar and Parmesan over bread. Grate extra cheese to add to soup. Bake until golden brown an cheese has melted.
You can have French Onion Soup with Parmesan/Cheddar Croutons using 15 ingredients and 7 steps. Here is how you achieve it.
Ingredients of French Onion Soup with Parmesan/Cheddar Croutons
- Prepare 4 large of Yellow onions, finely sliced.
- You need 4 of Red onions, finely sliced.
- It’s 1 of Leek, finely sliced and washed.
- You need 5 clove of Garlic, minced.
- It’s 40 grams of Butter.
- Prepare 2 tbsp of Olive oil.
- You need 1 of Dried bay leaf.
- You need 1 of bouquet garni of parsley, thyme and oregano.
- Prepare 1 3/4 of Litre, good quality chicken stock.
- Prepare 1 cup of Red wine.
- You need 1 of Splash of cider vinegar.
- It’s 1 of Grated cheddar & Parmesan to serve.
- Prepare 1 of Salt and pepper to taste.
- It’s 1 of French stick, sliced thickly diagonally.
- It’s 1 of Grated cheddar and Parmesan.
Take a pan and melt the butter over a medium heat before adding the onions, garlic, sugar, thyme, and a pinch of salt. Adding flavorful crunch to our carefully crafted french onion soup, Campbell's Slow Kettle Style French Onion Soup with Parmesan Crisps and Swiss Cheese Croutons is perfectly portioned for an everyday work snack or afternoon indulgence. Smooth and rich in flavor, this gourmet snack is ready in just minutes. How to assemble French Onion Soup: Fill an ovenproof bowl with the French Onion Soup broth.
French Onion Soup with Parmesan/Cheddar Croutons instructions
Slice all onions and leeks..
Heat a large heavy base melt butter and add olive oil- high heat. Add onions and leek. You want to sweat down onions slowly for around and hour. Stir occasionally, and return lid so that it 3/4 covers pot- allowing steam to escape..
You will have to turn temp down whilst cooking onions, you don't want to burn or over do them. Meanwhile, gather herbs and tie together with string to make bouquet garni..
Deglaze pot with wine and vinegar. Add stock and herbs. 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 cheddar 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!.
Place the bowl in a pie tin or on a sheet pan. (You can make more than one bowl at a time). Add the homemade croutons (or store-bought) on top of the soup. In a Dutch oven, melt butter with oil. For the cheese, I put a tablespoon of FRESH shredded Parmesan cheese on the bottom of the bowl, then ladle on the soup, then top with a large homemade crouton, then the swiss cheese, and another tablespoon of the fresh Parmesan. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.
