Copycat Panera French Onion Soup Just like the real thing! All She

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Cut your leftover bread into cubes, about 1-2 inches in size, and place them on a baking sheet. Drizzle the cubes with olive oil and sprinkle with salt, pepper, garlic powder, and any other desired seasonings. Stir the cubes so they are well-coated with the oil and seasoning.

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Gather all your ingredients. Peel and chop the yellow onions, then measure out the rest of the ingredients. Melt the butter in a large Dutch oven over medium high heat, then add the onions. Sprinkle on the salt to help draw the moisture out. Stir occasionally during the first 10 minutes with a large wooden spoon.

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To a large soup pot, or Dutch oven, add the butter and melt it over medium heat. Once the butter's melted, add the onions to the pot. Gently toss them to coat in butter. Sauté the onions, for 15-20 minutes stirring occasionally- until lightly caramelized and browned.

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Transfer the onions to a large pot and add the chicken broth, tomato gastrique, soy sauce, cornstarch, and all the seasonings. Make sure you give all of the ingredients a good stir to ensure they have combined. Give the ingredients time to cook down. You can let it simmer for 15-20 minutes, stirring every so often.

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In a large skillet, over medium-high heat, melt the butter. Add the bread cubes. If using seasoning, sprinkle the seasoning evenly over the bread. Saute the bread for 3 to 4 minutes, stirring often to evenly coat the bread. Remove the bread from the skillet and place on paper towels to drain.

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Make croutons for the top of the soup by slicing foccacia bread (or other bread) into slices. Butter both sides of the slices, then cut into bite-size cubes. Bake the bread in a 425 degree oven for 15 minutes or until crispy.

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Add the onions, salt, pepper, thyme, and garlic powder and sauté over medium heat for at least 20 minutes or until caramelized, stirring occasionally so the onions don't burn. Add Flour: Stir in the all-purpose flour and cook for an additional 1-2 minutes over medium heat.

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Bring the soup to a boil then reduce the heat to a low simmer. Cook, uncovered, for 20 minutes. Meanwhile, preheat the oven to 425 degrees F. Slice the French bread into 3/4-inch cubes. Brush the bread cubes with olive oil (or use an oil mister). Place the bread cubes on a baking sheet. Bake at 425 degrees F for 15 minutes or until the croutons.

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Instructions. In a large pot, saute sliced onions with the butter and olive oil. Add the sugar as this will help caramelize. Cook for 20-30 minutes until nicely browned. Add the thyme, basil, and season with salt and pepper, to taste. Cook for 1 minute. Add the beef broth and let simmer for 30 minutes. Add the sherry and the vinegar.

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Start by creating the tomato gastrique by boiling the white vinegar in a saucepan until it has boiled down to half its amount of liquid. Add the sugar to the white vinegar and mix continuously for about 3-5 minutes or until the mixture has become syrupy. Add the tomato sauce to this syrup and mix until combined.

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Step 2: Into a dutch oven on medium low heat, add in the butter and 2 tablespoons olive oil and allow it to heat up. Add in the onions. Cover for 15 minutes, stirring half way through. Step 3: Uncover, and increase heat to medium. Add in salt, pepper, and remaining 2 tablespoons olive oil and stir well.

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Melt the butter and olive oil in a 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 constantly. Cook until the onions are caramelized and have a deep golden color. Increase the heat to high and add white wine.

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Heat up oil in a soup pot or Dutch oven over medium-low heat. Add onions, thyme, and salt. Sauté until deeply caramelized, for roughly 20 minutes. Stir frequently to avoid burning, while adjusting to low heat as needed, until onions form caramelized bits, or fond, at the bottom of the pot or skillet.

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Our Panera bistro French onion soup is an easy copycat recipe to make to impress your friends and family for dinner tonight. Sweet caramelized onions, perfe.

Copycat Panera French Onion Soup Just like the real thing! All She

Add 1 tablespoon of flour, stir to coat the onions, and sauté for another minute, until the flour becomes fragrant like pie crust. Add the beef stock, chicken stock, beef base, and thyme. Reduce the heat to low and simmer for 15 to 20 minutes. Serve topped with croutons and shredded Gruyère and Asiago cheese.

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At the end of cooking, remove the bay leaf. Step 4 | Preheat the oven and drizzle olive oil over the baguette slices on the baking sheet. Season with some salt and pep, then place the baking sheet into the oven to toast the bread. Step 5 | Ladle the soup into your oven-safe soup bowls and place the bread on top.