Copycat Panera Bistro French Onion Soup Recipes

COPYCAT PANERA FRENCH ONION SOUP

Steps:

• Melt the butter and olive oil in a pot over medium heat. Add the onions and cook until the onions have softened and are transparent in color, around 18 to 20 minutes.
• Add salt, pepper, and sugar. Stirring constantly, cook for 30 more minutes or until the onions are caramelized and have a deeper golden color.
• Increase the heat to high and add the white wine. Cook for 12 more minutes or until the wine has reduced almost completely.
• Add the broth, rosemary and thyme and bring to a simmer. Stirring occasionally, cook until the broth has thickened and the flavors have bloomed, around 20 more minutes.
• Serve the soup into bowls. Top with the toasted baguette and a sprinkle of cheese and take to the broiler. Broil for around 7 minutes or until the cheese is melted and bubbly.
• Serve immediately topped with fresh herbs or a crack of pepper.

JUST LIKE PANERA'S FRENCH ONION SOUP

Steps:

• Melt butter in a large saucepan over medium heat. When the butter is melted, add sliced onions and saute for 15 to 20 minutes, stirring often, until onions turn brown.
• Add remaining ingredients for the soup to the pan and stir to combine. Heat soup until it's boiling, then reduce heat and simmer uncovered for 20 minutes.
• Serve with a 1/4 cup croutons floating on top followed by a 1 oz of shaved or shredded Asiago cheese.

PANERA'S FRENCH ONION SOUP

Steps:

• Melt butter in a large pot over medium heat. When the butter is melted, add sliced onions and saute over high heat for 15-20 minutes, stirring often, until onions turn brown.
• Add remaining ingredients (except bread and asiago) to the pot and stir to combine. (NOTE: to help the flour blend in, I recommend whisking it into the broth or water before adding) Heat soup until it's boiling, then reduce heat and simmer uncovered for 20 minutes.
• Make croutons for the top of the soup by slicing foccacia bread (or other bread) into slices. Butter both sides of the slices, then cut into bite-size cubes. Bake the bread in a 425 degree oven for 15 minutes or until crispy. (I cut bread into bite-size pieces first, then spray with spray butter).
• Serve the soup with a handful of croutons and a couple tablespoons of shaved asiago on top.