Good morning here me will give you a recipe french onion soup with parmesan/cheddar croutons which is interesting The way making it is very very easy. You just need to be careful to get results from french onion soup with parmesan/cheddar croutons which has aroma and taste that can evoke our tastes.

So that the result of french onion soup with parmesan/cheddar croutons, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare french onion soup with parmesan/cheddar croutons delicious as long as you know the tricks and how to make this dish able become serving very special.

Ingredients and seasonings used for make

1. Use 4 large Yellow onions, finely sliced
2. Prepare 4 Red onions, finely sliced
3. Prepare 1 Leek, finely sliced and washed
4. Take 5 clove Garlic, minced
5. Use 40 grams Butter
6. Use 2 tbsp Olive oil
7. Use 1 Dried bay leaf
8. Prepare 1 bouquet garni of parsley, thyme and oregano
9. Prepare 1 3/4 Litre, good quality chicken stock
10. Prepare 1 cup Red wine
11. Prepare 1 Splash of cider vinegar
12. Use 1 Grated cheddar & Parmesan to serve
13. Prepare 1 Salt and pepper to taste
14. Prepare 1 French stick, sliced thickly diagonally
15. Use 1 Grated cheddar and Parmesan

Place Homemade Garlic and Parmesan Croutons on top of the soup at the end of the cook time. This helps with the cooking and the appearance of the soup. Melt the butter and oil in a large saucepan and add the onions. Stir well to cover the onion in the oil.

Steps to make French Onion Soup with Parmesan/Cheddar Croutons:

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!
8. Done and ready to serve!

Top it off with gruyere cheese and parmesan cheese. Turn the heat up to medium and sprinkle the onions with the flour. Deglaze the pan with the wine and allow to reduce. Melt butter in a large stockpot or Dutch oven over medium heat. Stir in wine, scraping any browned bits from the bottom of the stockpot.

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