Recipe of Gordon Ramsay French Onion Soup with Parmesan/Cheddar Croutons

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, french onion soup with parmesan/cheddar croutons. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

French Onion Soup with Parmesan/Cheddar Croutons is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. French Onion Soup with Parmesan/Cheddar Croutons is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook french onion soup with parmesan/cheddar croutons using 15 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make French Onion Soup with Parmesan/Cheddar Croutons:

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

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!

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