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If you’re not allergic to nuts, try eating some almonds! Almonds offer a multitude of health benefits and are an excellent choice when you really need a shot of energy. These kinds of nuts possess plenty of vitamins E, B2, and manganese. Almonds, like turkey, contain the enzyme tryptophan which may often make you sleepy. Regarding almonds, however, they wont make you yearn for a nap. Rather, these nuts help to reduce stress and provide a relaxing feeling throughout your body. Your emotional level is often lifted simply by eating almonds.
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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. You can have french onion soup with parmesan/mozzarella croutons using 15 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make French Onion Soup with Parmesan/Mozzarella Croutons:
- Take yellow onions, finely sliced
- You need red onions, finely sliced
- You need leek, finely sliced and washed
- Prepare garlic, minced
- Prepare butter
- Provide olive or avocado oil
- Prepare dried bay leaf
- Provide good quality unsalted beef stock
- Provide red wine
- Use apple cider vinegar
- Take grated mozzarella & parmesan to serve
- Use salt (to taste)
- You need ground pepper (to taste)
- Get French stick, sliced thickly diagonally
- Provide grated cheddar and Parmesan
Steps 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!
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