Panera French Onion Soup

This copycat Panera French Onion Soup nails the real thing! Rich chicken broth, deeply caramelized onions, and a signature blend of sherry vinegar and soy sauce that gives it that distinctive Panera depth. Topped with homemade croutons and a Gruyere-Asiago blend, it's six servings of pure comfort for a fraction of the cost.

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Course: Soup

Cuisine: American

Keyword: Panera French Onion Soup

Prep Time: 5

Cook Time: 55

Total Time: 1

Servings:

Calories: 403kcal

Author: Lyn Croyle

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.

Nutrition