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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

PANERA BREAD FRENCH ONION SOUP Recipe

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This recipe for PANERA BREAD FRENCH ONION SOUP is from The TAYLOR Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 CUP SWEET CREAM BUTTER
8 CUPS SLICED YELLOW ONIONS (4-5 MEDIUM ONIONS)
2 14-OUNCE CANS BEEF BROTH
3/4 CUP CHICKEN BROTH
3 TBSP ALL PURPOSE FLOUR
1 1/2 CUPS WATER
1 TBSP KETCHUP
1 1/2 TSP GROUND BLACK PEPPER
1 1/2 TSP SALT
1/4 TSP THYME
1/4 TSP GARLIC POWDER
COUPLE DROPS TABASCO PEPPER SAUCE

GARNISH:
CROUTONS
SHAVED ASIAGO CHEESE
Directions:
Directions:
MELT BUTTER IN A LARGE SAUCEPAN OVER MEDIUM HEAT. WHEN THE BUTTER IS MELTED, ADD SLICED ONIONS AND SAUTE FOR 15 TO 20 MINUTES, STIRRING OFTEN, UNTIL ONIONS TURN BROWN. ADD REMAINING INGREDIENTS(BUT NOT GARNISH) TO THE PAN AND STIR TO COMBINE. HEAT SOUP UNTIL IT'S BOILING, THEN REDUCE HEAT AND SIMMER UNCOVERED FOR 20 MINUTES. MAKE CROUTONS (OR USE STORE BOUGHT)FOR THE TOP OF THE SOUP BY SLICING FOCCACIA BREAD (OR ANY BREAD YOU MAY HAVE) INTO 3/4 INCH THICK SLICES. BUTTER BOTH SIDES OF THOSE SLICES, THEN CUT THE SLICES INTO BITE SIZE CUBES. BAKE THE BREAD IN 425 OVEN FOR 15 MINUTES OR UNTIL CRISPY. SHAVE SOME ASIAGO CHEESE BY SIMPLY DRAGGING A POTATO PEELER OVER THE EDGE OF A WEDGE OF ASIAGO. SERVE THE SOUP SUPER HOT WITH A HANDFUL OF CROUTONS FLOATING ON TOP FOLLOWED BY A COUPLE TBSP OF SHAVE ASIAGO CHEESE.
Number Of Servings:
Number Of Servings:
8 CUPS

 

 

 

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