Easiest Way to Cook Perfect French Onion Soup with Parmesan/Mozzarella Croutons

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Before you jump to French Onion Soup with Parmesan/Mozzarella Croutons recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Cash.

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A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. In case you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The right temperature settings for your fridge and freezer, whereby you'll be saving electricity and optimising the preservation of food, is 37F and 0F. You can cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

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We hope you got benefit from reading it, now let's go back to french onion soup with parmesan/mozzarella croutons recipe. You can have french onion soup with parmesan/mozzarella croutons using 15 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare French Onion Soup with Parmesan/Mozzarella Croutons:

1. Prepare of yellow onions, finely sliced.
2. Take of red onions, finely sliced.
3. You need of leek, finely sliced and washed.
4. You need of garlic, minced.
5. Use of butter.
6. Use of olive or avocado oil.
7. Get of dried bay leaf.
8. Get of good quality unsalted beef stock.
9. Prepare of red wine.
10. Prepare of apple cider vinegar.
11. Take of grated mozzarella & parmesan to serve.
12. Provide of salt (to taste).
13. You need of ground pepper (to taste).
14. Take of French stick, sliced thickly diagonally.
15. Prepare of 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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