There’s something so comforting about a warm bowl of Panera-style French Onion Soup—rich, savory broth, perfectly caramelized onions, and that irresistible layer of melted cheese on top.
If you love ordering this classic at Panera Bread, you’ll be thrilled to know you can recreate it at home with simple ingredients and an easy method. My homemade version captures all the deep, slow-cooked flavors of the original, with a little extra love and customization.
Whether you’re craving a cozy meal for a chilly night or looking to impress guests with a restaurant-quality dish, this Panera French Onion Soup recipe is sure to hit the spot!
How To Make Panera French Onion Soup Recipe?
Course: Soup
Cuisine: French
Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Yield: 4 servings
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Oven-safe bowls
- Baking sheet
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4 large yellow onions, thinly sliced
- ½ teaspoon salt
- Pepper to taste
- 1 teaspoon sugar
- 1¾ cups white wine
- 7 cups beef broth
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 baguette or crusty bread, sliced and toasted
- 1 cup Gruyère or mozzarella cheese, shredded
- Fresh herbs for garnish (optional)
Instructions
1. Caramelize The Onions
In a large pot, I melt the butter and olive oil over medium heat. Adding the thinly sliced onions, I cook them until they’ve softened and turned translucent, which takes about 18 to 20 minutes. To enhance their sweetness, I sprinkle in salt, pepper, and sugar, then continue cooking for another 30 minutes, stirring constantly, until the onions achieve a deep golden hue.
2. Deglaze With Wine
Turning up the heat to high, I pour in the white wine. I let it cook for about 12 minutes, allowing the wine to reduce almost entirely, which concentrates its flavors.
3. Simmer The Soup
Next, I add the beef broth, dried thyme, and rosemary to the pot. Bringing the mixture to a gentle simmer, I let it cook for approximately 20 minutes, stirring occasionally, until the flavors meld beautifully.
4. Prepare The Toppings
While the soup simmers, I preheat my oven’s broiler. I arrange the toasted baguette slices on a baking sheet and sprinkle them generously with the shredded cheese. Placing them under the broiler, I watch closely until the cheese melts and turns bubbly, which usually takes just a few minutes.
5. Serve
Ladling the hot soup into oven-safe bowls, I top each with the cheesy bread. For an extra touch, I sometimes garnish with fresh herbs and a crack of black pepper before serving immediately.
Nutrition Facts Of Panera French Onion Soup Recipe
- Calories: 532
- Total Fat: 25 g
- Saturated Fat: 12 g
- Cholesterol: 50 mg
- Sodium: 1500 mg
- Total Carbohydrates: 50 g
- Dietary Fiber: 4 g
- Sugars: 14 g
- Protein: 20 g
Panera French Onion Soup Recipe
Serving Suggestions Of Panera French Onion Soup Recipe
I find that this French Onion Soup pairs wonderfully with a simple green salad dressed in a light vinaigrette. A glass of crisp white wine complements the rich flavors of the soup. For a heartier meal, consider serving it alongside a steak or roasted chicken.
Tips And Variations Of Panera French Onion Soup Recipe
Broth Choice: Opting for a high-quality beef broth makes a significant difference in flavor. For a vegetarian version, substituting with a robust vegetable broth works well.
Cheese Options: While Gruyère is traditional, I’ve also enjoyed this soup with Swiss or even a sharp cheddar for a different twist.
Wine Substitute: If you prefer to avoid alcohol, replacing the white wine with an equal amount of additional broth and a splash of white wine vinegar maintains the soup’s depth.
Conclusion
This Panera French Onion Soup recipe brings the rich, savory flavors of the beloved restaurant classic right to your kitchen. With caramelized onions, a flavorful beef broth, and a perfectly broiled cheesy crouton topping, every spoonful is comforting and indulgent.
Whether you’re making it for a cozy dinner or an impressive appetizer, this homemade version is sure to satisfy. Plus, you can tweak it to your taste with different cheeses or a vegetarian broth option. Give it a try, and you might never need to order it out again! Enjoy!
Panera French Onion Soup Recipe
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Oven-safe bowls
- Baking sheet
Ingredients Â
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4 large yellow onions thinly sliced
- ½ teaspoon salt
- Pepper to taste
- 1 teaspoon sugar
- 1¾ cups white wine
- 7 cups beef broth
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 baguette or crusty bread sliced and toasted
- 1 cup Gruyère or mozzarella cheese shredded
- Fresh herbs for garnish optional
InstructionsÂ
Caramelize The Onions
- In a large pot, I melt the butter and olive oil over medium heat. Adding the thinly sliced onions, I cook them until they’ve softened and turned translucent, which takes about 18 to 20 minutes. To enhance their sweetness, I sprinkle in salt, pepper, and sugar, then continue cooking for another 30 minutes, stirring constantly, until the onions achieve a deep golden hue.
Deglaze With Wine
- Turning up the heat to high, I pour in the white wine. I let it cook for about 12 minutes, allowing the wine to reduce almost entirely, which concentrates its flavors.
Simmer The Soup
- Next, I add the beef broth, dried thyme, and rosemary to the pot. Bringing the mixture to a gentle simmer, I let it cook for approximately 20 minutes, stirring occasionally, until the flavors meld beautifully.
Prepare The Toppings
- While the soup simmers, I preheat my oven’s broiler. I arrange the toasted baguette slices on a baking sheet and sprinkle them generously with the shredded cheese. Placing them under the broiler, I watch closely until the cheese melts and turns bubbly, which usually takes just a few minutes.
Serve
- Ladling the hot soup into oven-safe bowls, I top each with the cheesy bread. For an extra touch, I sometimes garnish with fresh herbs and a crack of black pepper before serving immediately.
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.