French Onion Soup with Parmesan/Mozzarella Croutons

Fantastic mixture of taste with the 3 type of onions!


  1. 4 yellow onions finely sliced
  2. 4 red onions finely sliced
  3. 1 leek finely sliced and washed
  4. 5 clove garlic minced
  5. 2 tablespoons butter
  6. 2 tbsp olive or avocado oil
  7. 1 dried bay leaf
  8. 2 litres good quality unsalted beef stock
  9. 3/4 cup red wine
  10. 1 teaspoon apple cider vinegar
  11. 1/4 cup grated mozzarella amp parmesan to serve
  12. 2 tablespoons salt (to taste)
  13. 1 tablespoon ground pepper (to taste)
  14. 1 French stick sliced thickly diagonally
  15. 1/4 cup grated cheddar and Parmesan


  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. Once the onions are done add garlic bay leaf salt and pepper
  4. 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
  5. 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
  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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