This Copycat Panera French Onion Soup recipe tastes just like the real thing. It's rich and savory, loaded with sweet caramelized onions, and topped with crunchy bread and perfectly melted cheese. And it's super simple to make!
In this Article:
They say imitation is the finest form of flattery - and that's why I love trying my hand at making copycat versions of my favorite restaurant recipes. It's so much fun experimenting and seeing if I can recreate the real thing!
All it takes to make this copycat Panera French Onion Soup is slowly caramelizing onions in a big pot, simmering them with wine, broth, and herbs, then ladling the soup into bowls and topping it with a baguette and cheese. Then you just broil it, and you have a delicious restaurant-style dinner!
Who knew that making this tasty soup could be so easy?
This Panera French onion soup recipe is...
- savory and delicious.
- loaded with melted cheese.
- topped with crusty, fresh bread!
- gluten-free if you skip the bread topping (just double-check your broth label).
- easy to make ahead for busy weeknights.
And if this hits the spot, be sure to check out my other copycat Panera recipes too!
Key Ingredients & Substitutions
- Onions. Four large yellow onions are the classic choice because they turn deep, sweet, and jammy as they cook. Sweet onions like Vidalia work too, but they caramelize faster and make a slightly sweeter soup, so you may want to skip the sugar.
- Butter and olive oil. Butter gives the onions their rich flavor, and the olive oil raises the smoke point so the butter is less likely to scorch during the long, slow cook.
- Sugar. Just a teaspoon helps the onions brown and gives the soup that rounded, restaurant-style sweetness.
- Dry white wine. A dry Sauvignon Blanc or Pinot Grigio deglazes the pot and adds brightness. Dry sherry is the traditional alternative, or use extra broth plus a splash of balsamic vinegar if you'd rather cook without alcohol.
- Beef broth. This is the backbone of the soup, so use one you'd happily sip on its own. I like Pacific Foods organic beef broth. Low-sodium broth lets you control the salt, and vegetable broth makes the soup vegetarian.
- Thyme and rosemary. The recipe uses dried herbs. If you have fresh on hand, use about three times as much, or tie a few sprigs together and fish them out before serving. A bay leaf is a nice addition too.
- Baguette. Slightly stale slices toast up crisp and hold their shape in the hot soup. Any crusty bread works, and gluten-free bread is an easy swap.
- Cheese. Gruyère is the classic choice for its nutty flavor and gooey melt. Mozzarella is milder and extra stretchy, and Swiss, provolone, or a Gruyère and Parmesan blend are all delicious.
How to Make Copycat Panera French Onion Soup
- Melt the butter and olive oil in a large pot over medium heat.
- Add the onions and cook until the onions are softened and semi-transparent.
- Add salt, pepper, and sugar to the pot, stirring often.
- Cook until the onions are caramelized and have a deep golden color.
- Increase the heat and add white wine.
- Cook until the wine has been reduced almost completely.
- Add the broth, rosemary, and thyme, and bring the soup to a simmer.
- Stir occasionally, and cook until the broth has reduced slightly and the flavors have blended.
- Ladle the soup into oven-proof bowls.
- Top the soup with a toasted baguette and a sprinkle of cheese.
- Broil the soup until the cheese is melted and bubbly.
- Serve immediately with fresh herbs and a crack of pepper.
Scroll down for the full recipe with measurements and detailed instructions.
Helpful Tips
Use a high-quality broth. The trick to restaurant-quality French onion soup is to use a very high-quality broth. Make sure you buy the good stuff, because it'll make all the difference! Since the broth reduces as it simmers, a low-sodium version keeps the finished soup from tasting too salty.
Don't rush the onions. Slice the onions evenly so they cook at the same rate, then give them the full time in the recipe. Keep the heat at medium or a little lower and stir every few minutes, scraping up the browned bits. If the bottom of the pot starts to look too dark, add a tablespoon or two of water and keep going. A heavy pot like a Lodge enameled Dutch oven holds steady heat and makes this much easier.
Use oven-proof bowls. Make sure to use oven-safe bowls, because you're going to put these bowls under the broiler to melt the cheese. A stoneware crock set like this works perfectly for French onion soup. Set the bowls on a baking sheet so they're easy to move in and out of the oven. No oven-safe bowls? Toast the bread with the cheese on a baking sheet, then float it on top of the soup.
Boost the flavor. If you want to add some extra flavor to your soup, use fresh bay leaves, thyme, and rosemary - or your own favorite fresh herbs. To make the broth more savory, you can also try adding a dash or two of balsamic vinegar or Worcestershire sauce right before serving.
Watch the broiler closely. Every broiler runs a little differently. Place the rack about 6 inches from the heat and check the bowls after 2 minutes. The cheese should be melted, bubbly, and golden in spots, which usually takes 3 to 5 minutes.
Variations
- Make it vegetarian. This soup is already vegetarian, with the exception of the beef broth. I actually make my own serving vegetarian by using a flavorful veggie broth, with a couple dashes of balsamic vinegar added for that savory flavor. If you're feeling really ambitious, you can even make your own homemade broth.
- Sherry instead of wine. French onion soup is often made with sherry, which can be substituted for the white wine. Using sherry will give your soup a slightly different flavor, but it's another super tasty option!
- Croutons. Instead of using baguette slices, you can top your soup with croutons, homemade or store-bought. To make homemade croutons, just cut a baguette into small cubes. Toss them with olive oil, Italian seasoning, salt, and pepper. Then bake them in the oven at 375°F for about 15 minutes, until golden and crisp.
- Change up the cheese. Swap the Gruyère or mozzarella for Swiss, provolone, or Fontina, or add a little grated Parmesan on top for extra saltiness and browning.
- Slow cooker onions. Toss the sliced onions with the butter, oil, salt, and sugar and cook them in a slow cooker on low for 8 to 10 hours, then finish the soup on the stovetop. It's a great hands-off way to handle the longest step.
- A splash of brandy. Stir a tablespoon or two of brandy or cognac into the soup at the end for a deeper, bistro-style flavor.
Serving Ideas
For the full Panera-at-home experience, pair a bowl of this soup with a salad. A crisp Panera Greek Salad is a perfect match, and a simple Italian salad with homemade dressing cuts through the richness of the cheese nicely.
On a cold night, soup and a sandwich is hard to beat. Try it with a ham, mushroom, and Gouda grilled cheese for a cozy dinner. French onion soup also makes an elegant starter before a perfectly grilled steak, served in smaller cups with a glass of the same white wine you cooked with.
Storing & Freezing
You can store the soup in an airtight container in the fridge for up to 3 days. Don't add the toppings to the soup before storing it, though. When you're ready to serve, heat the soup on the stove until it's steaming, then ladle it into bowls, add the toasted bread and cheese, and broil. This makes it a great meal prep recipe!
French onion soup freezes well, too. Let it cool completely, then freeze it in a sealed container for up to 3 months, leaving a little room at the top for it to expand. Don't freeze the toppings! When you're ready to eat the soup, defrost it in the fridge overnight, then reheat it on the stovetop and finish it with fresh bread and cheese.
More Copycat Soup Recipes
If you love this soup, be sure to check out these other delicious ideas:
- Copycat Panera Tomato Soup
- Copycat Panera Autumn Squash Soup
- Copycat Panera Creamy Chicken and Wild Rice Soup
- 15+ Copycat Soup Recipes
Recipe
Copycat Panera French Onion Soup
Equipment
- Dutch Oven or large heavy-bottomed pot
Ingredients
- 2 tablespoon olive oil
- 4 tablespoon butter
- 4 large onions thinly sliced
- ½ teaspoon salt plus more to taste
- pepper to taste
- 1 teaspoon sugar
- 1 ¾ cup white wine dry, such as Sauvignon Blanc or Pinot Grigio
- 7 cups beef broth low-sodium recommended, or vegetable broth for vegetarian
- ½ teaspoon dried thyme
- ¼ teaspoon rosemary dried
- 1 baguette or crusty bread sliced ½ inch thick and toasted
- 1 cup gruyere or mozzarella cheese shredded
- fresh herbs such as thyme or parsley, for garnish (optional)
Instructions
- Melt the butter with the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until they have softened and turned translucent, about 18 to 20 minutes.
- Add the salt, pepper, and sugar. Reduce the heat to medium-low if the onions start to brown too quickly, and cook for about 30 more minutes, stirring every few minutes and scraping up the browned bits, until the onions are caramelized and a deep golden brown. If the bottom of the pot looks too dark, stir in a tablespoon or two of water.
- Increase the heat to medium-high and add the white wine, scraping the bottom of the pot. Simmer for about 10 to 12 minutes, until the wine has reduced almost completely.
- Add the broth, rosemary, and thyme and bring to a simmer. Cook, stirring occasionally, until the soup has reduced slightly and the flavors have blended, about 20 minutes. Taste and add more salt and pepper if needed.
- Meanwhile, set an oven rack about 6 inches from the heat and preheat the broiler. Ladle the soup into oven-safe bowls and set them on a baking sheet. Top each bowl with toasted baguette slices and a generous sprinkle of cheese. Broil for 3 to 5 minutes, watching closely, until the cheese is melted, bubbly, and golden in spots.
- Carefully remove the hot bowls and serve immediately, topped with fresh herbs and a crack of black pepper.
Notes
Nutrition
Nutrition details are an estimate, per serving.
abbi says
I can't believe how much this actually tasted like Panera!