French Onion Soup with Parmesan/Cheddar Croutons

Name: French Onion Soup with Parmesan/Cheddar Croutons
Total time: 7200 s
Yield: 8 servings
Cuisine: American
Ingredients: 4 large Yellow onions, finely sliced; 4 Red onions, finely sliced; 1 Leek, finely sliced and washed; 5 clove Garlic, minced; 40 grams Butter; 2 tbsp Olive oil; 1 Dried bay leaf; 1 bouquet garni of parsley, thyme and oregano; 1 3/4 Litre, good quality chicken stock; 1 cup Red wine; 1 Splash of cider vinegar; 1 Grated cheddar & Parmesan to serve; 1 Salt and pepper to taste; 1 French stick, sliced thickly diagonally; 1 Grated cheddar and Parmesan

ChrisO505 @cook_2774571

Ettalong, Australia

Rich and flavoursome. Good as a starter, entree or go all the way and just fill a massive bowl for main. Some say use beef stock, I say use chicken stock. Beautiful soup!!!

ChrisO505 @cook_2774571

Ettalong, Australia

Rich and flavoursome. Good as a starter, entree or go all the way and just fill a massive bowl for main. Some say use beef stock, I say use chicken stock. Beautiful soup!!!

Saved

Ingredients

2 hours

8 servings

4 largeYellow onions, finely sliced
4Red onions, finely sliced
1Leek, finely sliced and washed
5 cloveGarlic, minced
40 gramsButter
2 tbspOlive oil
1Dried bay leaf
1bouquet garni of parsley, thyme and oregano
1 3/4Litre, good quality chicken stock
1 cupRed wine
1Splash of cider vinegar
1Grated cheddar & Parmesan to serve
1Salt and pepper to taste
1French stick, sliced thickly diagonally
1Grated cheddar and Parmesan

Saved

Steps

2 hours

1

Slice all onions and leeks.
2

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.
3

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.
4

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.
5

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.
6

Bake until golden brown an cheese has melted. Remove and set aside.
7

Serve soup in a bowl with a sprinkle of cheese and top with croutons.
Yum!