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Take the stairs. Instead of picking the elevator, ascend the stairs to your floor. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a excellent way to get some exercise in. If you do work on a extremely high floor, why not get off the elevator a couple of floors earlier and walk the rest of the way? Most people will choose to be idle and take an elevator instead of opting for exercise on the stairs. Even if you only have one flight to climb, climbing up and down it during the day is a great way to get additional exercise.

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We hope you got benefit 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:

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

Instructions to make French Onion Soup with Parmesan/Mozzarella Croutons:

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. 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.
4. Once the onions are done, add garlic, bay leaf, salt and pepper.
5. 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.
6. 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.
7. Bake until golden brown an cheese has melted. Remove and set aside.
8. Serve soup in a bowl with a sprinkle of cheese and top with croutons. Yum!

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