Panera French onion soup is yellow and red onions caramelized in butter, deglazed with red wine, simmered in beef and chicken broth with thyme and bay leaves, then topped with toasted baguette cubes and melted Gruyere. Ninety minutes, serves 8 at 340 calories.
Caramelizing the onions low and slow for 45 to 60 minutes is the step you cannot rush, and it is where most homemade French onion soup goes wrong. High heat browns the edges and burns the sugars before they have time to develop. Low heat draws the natural sugars out slowly and turns the onions from sharp and raw to sweet and deep golden. If they are still pale after 20 minutes, the heat is right. Be patient.
Using both beef and chicken broth instead of just one is what gives this version its depth without tasting heavy. Beef broth alone can make the soup dark and one-note. Chicken broth alone leaves it too light. Two quarts of beef to one quart of chicken is the ratio, and that blend is closer to what you get in the bowl at the restaurant.
Panera French Onion Soup
Course: Soups, DinnerCuisine: FrenchDifficulty: Easy8
servings15
minutes1
hour15
minutes340
kcalFive onions caramelized in butter and olive oil, deglazed with red wine, simmered for 30 minutes in a blend of beef and chicken broth with fresh thyme and bay leaves, then ladled into oven-safe bowls and topped with toasted baguette pieces and melted Gruyere.
Ingredients
4 yellow onions, sliced thin into half moons
1 red onion, sliced thin
2 cloves garlic, minced
1/4 cup butter
2 tablespoons olive oil
1/2 cup red wine
2 sprigs fresh thyme
2 bay leaves
2 quarts beef stock
1 quart chicken stock
Salt and pepper, to taste
1 baguette, cut into 1-inch cubes
4 ounces Gruyere cheese, shredded
Directions
- Caramelize the onions:Heat the olive oil and butter in a large pan over medium heat. Add all the onions and cook, reducing the heat to low after the first 10 minutes. Stir occasionally and cook for 45 to 60 minutes until deep golden brown.
- Deglaze:Add the garlic and stir for 30 seconds. Pour in the red wine, scraping up any brown bits stuck to the bottom. Add the thyme sprigs and bay leaves.
- Simmer the broth:Add the beef and chicken stock. Bring to a boil, reduce to a gentle simmer, and cook for 30 minutes. Season with salt and pepper.
- Toast the bread:While the soup simmers, toss the baguette cubes in olive oil and spread on a baking sheet. Toast at 350F for 15 minutes, turning halfway, until golden.
- Broil and serve:Ladle the soup into oven-safe bowls on a rimmed baking sheet. Top with toasted bread cubes and shredded Gruyere. Broil until the cheese is melted, golden and bubbling. Watch it closely, this takes only a few minutes.
FAQs
Why are my onions still sharp and not sweet?
They did not cook long enough. Caramelizing takes 45 to 60 minutes on low heat, and there is no shortcut. If you try to speed it up with higher heat, the outside burns while the inside stays raw. Stir every few minutes and wait until the onions are soft, collapsed and deep golden before moving to the next step.
Can you use a different wine?
A dry white wine works fine, and so does sherry. What does not work is cooking wine from the grocery aisle, which is full of salt and preservatives that ruin the flavour. Use something you would actually drink. If you skip the wine entirely, substitute an equal amount of beef broth and add a splash of balsamic vinegar for the acidity.
Can you use Swiss cheese instead of Gruyere?
Yes. Swiss and Havarti both melt well and taste close enough. Gruyere has a nuttier, more complex flavour that is traditional for French onion soup, but at double the price of Swiss, the swap is reasonable and most people will not notice the difference under the broiler.
Does this soup taste better the next day?
Yes, and it is worth making ahead for exactly that reason. The aromatics from the thyme, bay leaves and caramelized onions continue to develop as the soup sits in the fridge. Make the broth a day ahead, refrigerate it, then reheat on the stove and add the bread and cheese topping right before serving.
How do you store and freeze this soup?
Fridge for 3 to 5 days, freezer for up to 3 months, both without the bread and cheese on top. Thaw overnight in the fridge and reheat on the stove. Add the croutons and cheese fresh when you serve, since frozen bread turns soggy and frozen cheese does not melt the same way.
