Copycat Panera Bread French Onion Soup Recipe

Panera Bistro French Onion Soup Copycat Savor the …

WebApr 2, 2021 · Gather all your ingredients. Peel and chop the yellow onions, then measure out the rest of the ingredients. Melt the butter in a large …

1. Melt the butter over medium high heat, then add the chopped onion and sprinkle on the salt to help draw out the water from the onions. Cook and stir the onions occasionally for the first 10 minutes. Sprinkle on the sugar and continue cooking the onions on medium high for another 15 minutes, stirring constantly. Turn the heat down to medium low and cook for another 5 minutes, or until caramelized.
2. Pour the sugar and water in a small heavy bottomed saucepan over medium high heat, then stir to dissolve the sugar. When bubbles start to form, reduce the heat to just above medium and watch for it to change color to a medium caramel, then remove it from the heat and slowly whisk in the vinegar. Be careful not to burn yourself, as the mixture is hotter than boiling water. Whisk in the tomato paste until smooth. Return to the heat and reduce the heat to medium low and simmer for one to two minutes to thicken the sauce. Pour it into a small bowl; the sauce will thicken to a molasses-like consistency as it cools.
3. Increase the heat to medium high, then pour in 1/2 cup of sherry. Using a wooden turner, scrape the bottom of the pan to get all the brown bits off. This will give the soup more flavor.
4. Sprinkle on 1/4 cup of flour and cook it for 2 minutes while constantly stirring. The roux will help thicken the soup.

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Copycat Panera French Onion Soup Art From My Table

WebFeb 25, 2016 · Heat olive oil and butter in a large sauté pan over medium heat. Add the onions, saute’, and turn the heat down to medium low. …

1. Heat olive oil and butter in a large saute' pan over medium heat. Add onions and garlic and cook until onions start to release their juices.
2. Reduce the heat to low and cook until onions are caramelized. This can take awhile, be patient.
3. Add thyme, bay leaves and sherry. Cook until liquid is reduced. Season with salt and pepper.
4. Add stock and bring to a boil Reduce to simmer and simmer for 30 minutes.

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