Copycat Panera French Onion Soup
This copycat Panera French onion soup is loaded with slow-caramelized onions simmered in a rich, savory beef broth with white wine and herbs, then topped with toasted baguette and bubbly melted cheese. It tastes just like the real thing and is super simple to make at home!
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
Use a good quality broth! The secret to making this soup restaurant quality is using a delicious broth. Low-sodium broth lets you control the salt as it reduces.
Storing: Skip the toppings and refrigerate the soup in an airtight container for up to 3 days, or freeze for up to 3 months (thaw overnight in the fridge). Reheat on the stove, then finish with fresh toasted bread and cheese and broil. The result is just as good as the day you made it.
No oven-proof bowls? Toast the bread with the cheese on a baking sheet under the broiler, then place it on top of the hot soup.
Vegetarian: Use vegetable broth plus a dash or two of balsamic vinegar for extra savory flavor.
Nutrition
Calories: 674kcalCarbohydrates: 58gProtein: 24gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 66mgSodium: 2497mgPotassium: 829mgFiber: 6gSugar: 17gVitamin A: 674IUVitamin C: 22mgCalcium: 469mgIron: 4mg
Nutrition details are an estimate, per serving.
