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We hope you got insight from reading it, now let’s go back to french onion soup with parmesan/mozzarella croutons recipe. To cook french onion soup with parmesan/mozzarella croutons you need 15 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make French Onion Soup with Parmesan/Mozzarella Croutons:
- Take 4 yellow onions, finely sliced
- Use 4 red onions, finely sliced
- Use 1 leek, finely sliced and washed
- Get 5 clove garlic, minced
- Provide 2 tablespoons butter
- Provide 2 tbsp olive or avocado oil
- Provide 1 dried bay leaf
- Provide 2 litres good quality unsalted beef stock
- Use 3/4 cup red wine
- Take 1 teaspoon apple cider vinegar
- Get 1/4 cup grated mozzarella & parmesan to serve
- Prepare 2 tablespoons salt (to taste)
- Provide 1 tablespoon ground pepper (to taste)
- Provide 1 French stick, sliced thickly diagonally
- Use 1/4 cup grated cheddar and Parmesan
Instructions to make French Onion Soup with Parmesan/Mozzarella Croutons:
- Slice all onions and leeks.
- 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.
- 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.
- Once the onions are done, add garlic, bay leaf, salt and pepper.
- 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.
- 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.
- 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!
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to help stop harmful germs from growing and spreading. It is possible to take some steps to help protect your own loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw food like meat, poultry and vegetables After visiting the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet hands spread bacteria more easily. Maintain worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you’ll want to wash them completely.
You should change dish cloths and tea towels regularly to prevent any bacteria growing on the substance.
Raw foods like meat, fish and veggies may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, like salad, fruit and bread. That is because these kinds of food won’t be cooked before you eat them, so any bacteria that get onto the food won’t be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as meat, fish or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed thoroughly first
Buy raw fish or meat and shop at the bottom shelf of this fridge where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Examine the tag
It’s very important to read food labels to be sure everything you are going to use has been stored properly (according to any storage directions ) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that state just how long you can keep the food and if it needs to go from the refrigerator.
This kind of food often has special packaging to help keep it fresh for longer. But it will go off quickly as soon as you’ve opened it. That is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. For instance, you might see’eat in two days of launching' on the label. Use by dates
You should not use any food after the’use by' date, even when the food looks and smells nice, since it may contain dangerous bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than safety. If this date runs out, it does not mean that the food will probably be harmful, but its own flavour, colour or texture may begin to deteriorate.
After this date that the caliber of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and could make you ill.
If you plan to use an egg after its best before date, make certain that you only use it in dishes at which it’s going to be fully cooked, so that both yolk and white are strong, like in a cake or as a walnut.
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