French Onion Soup with Parmesan/Mozzarella Croutons

Name: French Onion Soup with Parmesan/Mozzarella Croutons
Total time: 7200 s
Yield: 8 servings
Cuisine: American
Ingredients: 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

robbieeq @robbieeq

Edmonton, AB

Fantastic mixture of taste with the 3 type of onions!

robbieeq @robbieeq

Edmonton, AB

Fantastic mixture of taste with the 3 type of onions!

Saved

Ingredients

2 hours

8 servings

4yellow onions, finely sliced
4red onions, finely sliced
1leek, finely sliced and washed
5 clovegarlic, minced
2 tablespoonsbutter
2 tbspolive or avocado oil
1dried bay leaf
2 litresgood quality unsalted beef stock
3/4 cupred wine
1 teaspoonapple cider vinegar
1/4 cupgrated mozzarella & parmesan to serve
2 tablespoonssalt (to taste)
1 tablespoonground pepper (to taste)
1French stick, sliced thickly diagonally
1/4 cupgrated cheddar and Parmesan

Saved

Steps

2 hours

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!