Panera French Onion Soup
This copycat Panera French Onion Soup tastes like the real thing - because it's built the same way! Chicken broth, sherry vinegar, tomato paste, and a touch of soy sauce create that deep, slightly tangy flavor Panera is known for, topped with homemade croutons and a Gruyere-Asiago blend that melts right into the bowl. All made in one pot in under an hour.
Panera French Onion Soup At a Glance
Total Time
About 1 hour
Difficulty
Moderate
(beginner-friendly)
Serves
6
Main Ingredients
Flavor & Texture
Deep, rich, and savory with sweet caramelized onions, a hint of tang, and a nutty, cheesy finish. Silky broth with ultra-soft onions, crispy croutons, and melty cheese on top.
Best For
Cozy dinners, date-night at home, or when you want restaurant-style soup without leaving the house.
Pro Tip
Take your time caramelizing the onions. This is where all the flavor comes from - don't rush it. Let them get deeply golden for that true French onion taste.
Summarize & Save This Content On
Ever notice that Panera's French onion soup has a depth to it that most homemade versions don't quite hit? That's because it's not just beef broth and onions - there's a layer of sherry vinegar, soy sauce, and tomato paste working underneath that gives it that slightly tangy, rich finish.
This copycat recipe replicates that exact flavor profile using chicken broth as the base, just like Panera does, so it actually tastes like what you'd order at the counter. I've been making this on repeat since I figured out the formula, and honestly, it's become one of my favorite ways to do a cozy dinner at home without the cost.
A bowl at Panera runs $7-9 - this recipe makes six servings for around $3 each. Serve it alongside my Panera chicken noodle soup, a salad, and a sandwich, for a full Panera night at home for a fraction of the price while giving everyone options!
Why You'll Love This Recipe
- Savory broth: Most copycat recipes use beef broth as the base, but this Panera bread onion soup recipe uses a combination of chicken broth, sherry vinegar, and tomato paste to bring out a more classic flavor.
- Caramelized onions: The onions in the soup are caramelized and delicious but not jammy in texture. The sugar and cornstarch in this recipe help to mimic that texture.
- No broil: Part of the reason this copycat recipe is so easy to make at home is that it doesn't require broiling the soup. This makes it easier to whip up in a pinch and still enjoy the delicious taste.
- Homemade croutons: A more authentic flavor, instead of using a sliced baguette to serve it, this recipe mimics the Panera crouton-topped soup. They're also delicious on top of lentil spinach soup, too.
Ingredients + Substitutions
- Yellow onions: These will give the soup a more authentic flavor, especially since sweet onions caramelize too quickly and can result in a too-soft texture. Sweet onions may caramelize too quickly and are more likely to burn.
- Broth: Using chicken broth is key in creating the classic taste of Panrea bread French onion soup. If possible, use my quick homemade chicken broth for the best taste. If you use a store-bought broth, opt for low-sodium.
- Cornstarch: This replaces flour that most people use, and I find that it blends into a silkier texture and it keeps the soup base gluten-free.
- Sherry vinegar: Adds a mild acidity that balances the sweetness of the caramelized onions without sharpening the broth. It's a big part of what gives this soup its distinctive Panera depth. Red wine vinegar works in a pinch, but its sharper tang will slightly alter the flavor.
- Cheese: Gruyère and Asiago are the exact blend that Panera Bread uses for the ultimate savory flavor. I prefer buying it in a block and shredding it myself so it melts more smoothly.
- Sugar: The small amount of sugar in this recipe helps accelerate browning, so you'll reach that deep amber color faster than traditional recipes.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Dietary Modifications & Variations
- Vegetarian: Skip the chicken broth and use my easy homemade vegetable broth and swap the chicken bouillon for a vegetable bouillon. The flavor is a bit lighter but still good.
- Beef-based: In place of chicken broth, you can use beef broth and a beef bouillon. This gives the soup a richer flavor that's more like a traditional French onion soup.
- Crispy top: This recipe skips the broiler to keep things simple, no oven-safe bowls required. But if you love that classic golden, bubbly cheese crust, it's easy to add. Ladle the soup into oven-safe bowls, top with croutons and cheese, place on a baking sheet, and broil for 2-3 minutes until melted and golden. Watch it closely - it goes from perfect to burnt fast.
How to Caramelize Onions for French Onion Soup
Caramelizing onions is the most important step in this recipe, and where most people go wrong because they pull them too early. The four stages below show exactly what to look for so you know when they're truly ready. The onions are ready when they look like the bottom-right photo - glossy, deeply golden, and about a quarter of the volume you started with.
- Start: Onions are raw, bright white, and piled high. They'll look like way too many onions for the pot. They're not.
- 5-20 minutes: They soften and turn translucent, releasing moisture and shrinking significantly. They are not caramelized yet, even though they look cooked.
- 15-30 minutes: Liquid evaporates, color begins to develop, the volume drops by about half, and the bottom of the pan starts to show some fond (those brown bits). This is where patience pays off. As they begin to brown, stir and scrape the bottom of the pan.
- 25-40 minutes: The color is deep amber, the texture is jammy, and the amount is reduced by more than half. This is what you're after.
A note on your pan
Cook time varies more than most recipes admit, and I found your pan makes a real difference. In a stainless steel pan, caramelization takes about 20-25 minutes. In an enameled cast iron pot, which retains heat differently and builds color more slowly, plan for closer to 35-40 minutes. Neither is wrong - just watch the color, not the clock.
Tips for Caramelizing Onions
- Keep the heat at medium to medium-low. High heat browns the outside of the onions before the sugars have time to develop properly. This leads them to brown too quickly without developing the flavor.
- Stir occasionally at first, then more frequently as color builds.
- Avoid burning. If the onions are sticking or darkening faster than you'd like, add a small splash of broth and scrape the bottom of the pan. Those brown pieces are flavor. Watch it closely and don't let it burn.
How to Make Panera French Onion Soup
The way the recipe works is that the croutons will be cooking while the soup comes together. Timing it like this saves you time overall and allows a high-quality dinner to come together in under an hour.
To start, gather all your ingredients and preheat the oven to 375°F to cook the croutons.
Step 1: Make the Croutons. Combine the cubed bread, oil, salt, and pepper in a large bowl and toss to coat all the pieces of bread. Spread the bread on a baking pan, and bake until they're golden and crispy.
Step 2: Cook the onions. Melt the butter over medium heat in a large pot. Add the onions, salt, and sugar, and cook until the onions are golden brown and caramelized, about 20-25 minutes (or longer depending on your pan). As they cook, stir occasionally.
Step 3: Season It. Add the minced garlic, thyme, and tomato paste to the onions and cook them for 2 minutes.
Step 4: Prepare to Thicken. Add the cornstarch to the onion mixture and cook it for 1 minute until it's toasty-looking.
Step 5: Make the Soup. Stir in the broth, vinegar, soy sauce, and bouillon cube, then bring the mixture to a simmer.
Step 6: Cook. Cook the soup for 20 minutes, stirring and scraping the bottom as it cooks. Give the soup a taste and adjust any of the seasonings
Step 7: Assemble the Bowls. Ladle the soup into bowls. Add a handful of croutons to the top. The croutons keep the cheese from sinking into the soup.
Step 8: Add Cheese. Add the Gruyère and Asiago cheese to the top.
Step 9: Melt. The cheese will melt from the residual heat of the soup, or you can broil it in the oven if you want. Just make sure you use an oven-safe soup bowl. Enjoy your bowl of soup with an easy side like this toast with ricotta and tomatoes.
Lyn's Top Tips
- Don't Rush the Caramelization: The sugar and butter in this recipe accelerate browning, so you can get deeply golden onions in a stainless steel pot in 20-25 minutes, faster than most French onion soup recipes require. If you have the time, letting them cook longer will only deepen the flavor. Either way, don't pull them too early. Pale, translucent onions are softened, not caramelized, and that's where most people go wrong.
- Cornstarch: You want to cook the cornstarch for a full 60 seconds, as this is what helps remove any starchy taste from the soup.
- Time Saving Shortcuts: I use my food processor to quickly slice the onions, and shred the cheese when using blocks of cheese.
- Storing it: This soup tastes even better the next day, which makes it perfect to prep in advance. To store it, let it cool fully and store it in the fridge for 4-5 days separately from the croutons and cheese. Croutons can be stored at room temperature for up to 3 days.
- Reheating: Place the soup in a pot on the stove and reheat it slowly over medium heat before topping it with fresh croutons and cheese.
Soup-er Toppings & Serving Suggestions
Enjoy this French onion soup as an appetizer or a full meal paired with a simple side.
- Pair it with a sandwich, just like you can at Panera Bread! This club chicken sandwich is a hearty option, while an open-faced prosciutto sandwich is a bit lighter.
- Switch up the flavor and try it with these cornbread croutons instead.
- Enjoyed a classic Caesar salad for a light lunch.
Panera French Onion Soup Recipe FAQs
Yes, you can freeze the base of French onion soup. Once cooled, store it in an airtight container without the croutons or cheese for up to 3 months. Leave some room at the top of the container for the soup to expand. When ready, let it thaw overnight in the fridge before reheating it and serving it with freshly made croutons and cheese.
Yes, and this recipe is actually designed that way. Just ladle the hot soup into any bowl, top with croutons and shredded cheese, and let the heat of the broth melt the cheese naturally. No broiler or special equipment needed.
The best bread for French onion soup is French bread or ciabatta bread. Both result in a slightly chewy texture with crisp edges and hold up well once added to the soup.
The most common culprit is heat that's too high. High heat steams and softens the onions instead of caramelizing them. This results in pale and limp onions instead of a deep amber color and jammy consistency. Keep the heat at medium to medium-low, stir occasionally, and give them time. Use the four-stage photo above as your guide for what to look for at each step.
Panera French Onion Soup
Equipment
- Steel Soup Pot or Dutch Oven (enameled will require a longer cooking time)
Ingredients
Croutons
- 3 cups French or ciabatta bread cubed
- 1 ½ tablespoons olive oil
- ¼ teaspoon salt
- ⅛ teaspoon cracked black pepper
French Onion Soup
- ¼ cup unsalted butter
- 4 cups yellow onions sliced, about 2-3 large onions
- ½ teaspoon salt plus more to taste
- 1 teaspoon sugar
- 2 cloves garlic minced
- 1 ½ teaspoons dried thyme
- 1 tablespoon tomato paste
- 1 ½ tablespoons cornstarch
- 7 cups low-sodium chicken broth or stock
- 2 teaspoons sherry vinegar or red wine vinegar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon chicken bouillon
- ½ teaspoon cracked black pepper
- 1 ½ cups Gruyère Swiss cheese shredded
- ½ cup Asiago cheese or Asiago cheese blend, shredded
Instructions
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Combine the cubed bread, olive oil, salt, and black pepper in a large mixing bowl. Gently toss until well combined. Spread the bread on the prepared baking sheet and bake for 12-14 minutes or until golden brown and crispy.
- While the croutons bake, start the soup. Melt the butter in a large pot over medium heat. Add the onions, salt, and sugar, and cook for 20-25 minutes, stirring occasionally, until the onions are golden brown and caramelized.
- Stir in the minced garlic, dried thyme, and tomato paste. Sauté for 1-2 minutes or until combined and fragrant.
- Add the cornstarch and sauté for 1 more minute, until combined and toasty.
- Stir in the chicken broth, vinegar, soy sauce, and chicken bouillon, scraping the bottom of the pan well to release any of the browned bits. Bring to a simmer and cook uncovered for 20 minutes.
- Season the soup to taste with salt and cracked black pepper, and serve it hot, garnished with croutons and the shredded cheeses.
Recipe Tips
- Slicing onions: Try to slice the onions as thinly as you can in semi-circles so that they cook quickly and easily. The food processor is the easiest way to do this!
- Scraping the bottom: For the best flavor, scrape the bottom of the pot to release any browned bits.
- Shredding cheese: Freshly shredded cheese will have a better texture than anything bought pre-shredded.
- Caramelizing the onions: This may take up to 35-40 minutes especially if using an enameled cast iron pot.
