Panera French Onion Soup Recipe - Gourmet And Food
Before we dive into the delightful world of French onion soup, let’s talk about what makes it even better. This dish can stand on its own, but pairing it with the right sides can elevate the experience. With this soup, crusty bread is a natural companion. Picture this: a warm bowl of soup, crowned with toasted cheese, contrasted with the crunch of fresh baguette. It’s a classic combination.
Another splendid pairing is a simple green salad. A mix of arugula, spinach, and a tangy vinaigrette balances the richness of the soup. And for those of you looking to impress your guests, a charcuterie board offers a variety of flavors and textures. Think cured meats, cheeses, and pickled vegetables—the perfect way to open up the appetite.
If you're feeling adventurous, consider a light, fruity white wine such as Sauvignon Blanc. It can bring out the flavors of caramelized onions beautifully.
Servings 8
Calories 221kcal
Cost $
Ingredients
- 1 tablespoon all-purpose flour
- 4 pounds yellow onions, finely diced
- 1 teaspoon sea salt
- 32 ounces rich beef broth
- 14.5 ounces chicken broth
- 2 tablespoons concentrated beef stock
- 1/2 teaspoon dried thyme
- 4 tablespoons unsalted butter
- 1 cup toasted croutons
- 1/4 cup shredded Gruyère cheese
- 1 tablespoon grated Asiago cheese
- 1/2 teaspoon smoked paprika
- 1 bay leaf
Instructions
Step 1: Caramelizing the Onions
- Begin by melting the butter in a large pot over medium heat. Once melted, toss in the diced onions and sprinkle with sea salt. The salt will help to draw out moisture, allowing the onions to soften. Stir the mixture every few minutes. After about 10 minutes, reduce the heat to medium-low and keep stirring periodically. You want the onions to turn a deep golden color, which should take around 30 to 40 minutes. This slow cooking is key to developing sweetness and depth.
Step 2: Adding the Flour and Seasoning
- Once the onions have caramelized nicely, sprinkle the flour over them. Stir continuously for about a minute to eliminate the raw flour taste. The flour will help thicken our soup. Next, add the dried thyme, smoked paprika, and the bay leaf. Stir to incorporate and let the herbs bloom in the heat.
Step 3: Mixing the Broths
- Gradually pour in the beef broth and chicken broth, ensuring you stir well to combine everything. Add the concentrated beef stock. Bring the mixture to a gentle simmer. Allow it to cook for 20 to 30 minutes, which will deepen the flavors. Stir occasionally to keep things moving along smoothly.
Step 4: Preparing the Topping
- While your soup simmers, prepare the toppings. Toast your croutons under the broiler or in the oven until crisp. In a separate bowl, combine the Gruyère and Asiago cheeses.
Step 5: Assembling the Soup
- Remove the bay leaf from the soup. In oven-safe bowls, ladle the soup, filling them nearly to the brim. Place a toasted crouton on top of each portion, then generously sprinkle the cheese mixture over the croutons.
Step 6: Broiling to Perfection
- Place the bowls on a baking sheet and put them under the broiler. Keep an eye on them! Broil for 3-5 minutes, or until the cheese is bubbly and golden brown. It’s key to serve immediately, as this soup is best enjoyed fresh out of the oven.
Notes
- Onion Variety: Yellow onions provide the best flavor, but you can mix in some sweet onions for added sweetness.
- Slow and Steady: Keep the heat low during caramelization for the best results. Quick cooking will burn the onions rather than caramelize them.
- Broth Quality: Use high-quality beef and chicken broth for the richest flavor. If you can, homemade stock is a game-changer!
- Cheese Choices: Gruyère is traditional, but feel free to mix it up with Fontina or even Mozzarella for a gooey texture.
- Make Ahead: You can make the soup a day in advance and store it. When ready to serve, add the croutons and cheese, then broil.