Monday, October 12, 2009
Panera's French Onion Soup- revisited
I've had this recipe on my blog since near-inception, however I had just copied and pasted the original recipe. I felt the recipe deserves a re-introduction on here! This soup is remarkably easy to prepare and is relatively quick. It's the ultimate in comfort food! We felt it was a great way to welcome the autumn season.
Panera Bread's French Onion Soup
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1/4 cup butter
4 medium yellow onions, sliced
2 cans (14 oz each) beef broth
3/4 cup chicken broth
3 tablespoons all-purpose flour
1 1/2 cups water
1 tablespoon ketchup
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons salt
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
2 drops Tabasco sauce
Focaccia (or other bread, for croutons)
shaved Asiago Cheese (We usually just use swiss)
Melt the butter in a large sauce pan, then add the onions. Saute over medium heat until the onions are soft and slightly browned.
Pour in the remaining ingredients into the pot and stir. Bring to a boil, then simmer for about 20 minutes, uncovered.
To make the croutons, preheat the oven to 425*.
Slice the bread into 3/4 inch slices. Butter each side of the slice, then cut into cubes.
Bake the cubes for 15 minutes or until they are browned and crispy.
Once soup has simmered and croutons are done, top with shaved cheese and serve.
Source: Original source unknown