This soup was labeled as a Panera Bread french onion soup knock-off. The thing is, now that we have had this, Brian and I actually prefer it to Panera's!
FOR THE ONIONS:
1/4 cup butter
4 , sliced
FOR THE SOUP:
2 cans (14 oz each) (Swanson)
3/4 cup (Swanson) chicken broth
3 tablespoons all-purpose flour
1 1/2 cups water
1 tablespoon ketchup
1 1/2 teaspoons fresh
1 1/2 teaspoons salt
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
2 drops Tabasco sauce
FOR THE GARNISH:
Focaccia (or other bread) (for croutons)
shaved Asiago Cheese
TO PREPARE THE ONIONS:
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.
TO MAKE THE SOUP:
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.
TO MAKE THE CROUTONS:
Preheat oven to 425 degrees F.
Slice focaccia bread (or any bread you want to use) into 3/4-inch thick slices. Butter both sides of those slices, then cut the slices into bite-size cubes.
Bake the bread in a 425 degree oven for 15 minutes or until crispy.
Serve the soup super hot with a handful of croutons floating on top followed by a couple tablespoons of shaved .
*You can use a potato peeler to shave the Asiago cheese by dragging it over the edge of the cheese wedge.