Copycat Panera French Onion Soup

Hot from the oven with gooey melted Gruyere cheese, warm baguette bread, and the salty, tart, and aromatic flavors of onions, bay leaves, and thyme, This Copycat Panera French Onion Soup is the perfect bistro inspired comfort food. 

My favorite way to warm up any chilly day is with a good soup. This one is a great recipe to have around because the ingredients are easy to find, and I often have them on hand. 

Onions are also surprisingly healthy. They are low in calories and have high amounts of vitamin C, B, B6, and potassium. Health facts aside, onions come in a variety of colors and flavors. And they pair oh-so-well with many favorite dishes. 

Fun Fact: Because of their high vitamin content, these tasty roots were historically used to treat headaches and mouth sores.

At one time, French Onion soup is something that I never would’ve thought to make at home. But once I saw how easy it was, it became a favorite winter staple around here along with White Chicken Chili and Pasta Fagioli. If you need a bright and cozy chicken soup, check out my Lemon Chicken Orzo Soup.

This recipe tastes a lot like Panera French Onion soup. But when you make it at home it’s fresh, and therefore, healthier and will store better. Also, I love the way they serve it with croutons instead of a large piece of bread on top. It’s much easier to eat that way. I know you know what I’m talking about!

Key Ingredients

• Yellow Onions – The star of the show, this yellow onion will caramelize to yummy perfection as you sauté it with olive oil and butter.
  
• Red Onion – This onion has a sweeter flavor and will compliment the yellow onion tartness. 
  
• Garlic – Fresh garlic is best in this recipe. However, you can also use jarred garlic. 
  
• Red Wine – A good red blend you would enjoy drinking. But please, for the love, don’t use cooking wine! You may substitute beef broth for wine, or just leave it out. A dry white wine works as well.
  
• Fresh Thyme – This adds to wonderful aromatics of this soup. If you don’t have fresh, add about a teaspoon of dried thyme. Fresh sprigs also make a beautiful garnish.
  
• Bay Leaves – These leaves give the soup an aromatic and delicious flavor. However, the soup can be made without them.  Don’t forget to remove them before eating!
  
• Beef and Chicken broth – Both of these stocks are used in conjunction in this recipe. I like the blend of them together, however, you could use only beef broth if you prefer. Up the nutriton by using bone broth.
  
• Baguette Bread –  Found in the bakery aisle, this bread works well. You can substitue foccacia bread or ciabatta.
  
• Gruyere Cheese – This classic cheese often compliments onion soup. For a substitution, you can choose Swiss or Havarti.  

This delicious comfort soup will warm you up and keep you moving on any chilly day! It’s easy to make and freezes well. 

How To Make French Onion Soup

This is an overview of the instructions, be sure to see the recipe card for all the details.

1. 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. After 10 minutes or so, reduce the heat further to low and cook until onions are caramelized. This can take a while, be patient.
   
2. Add garlic, and stir for 30 seconds. 
   
3. Add the wine, thyme, and bay leaves, scraping up any brown bits on the bottom of the pan.
     
4. Add the broth and bring to a boil. Reduce to gentle simmer and cook for 30 minutes.
   

5. Slice the baguette into 1-inch pieces and toss them in olive oil, then spread the bread pieces out in a single layer on a rimmed baking sheet.

6. Toast the bread cubes in a 350° oven for 15 minutes, turning the pieces over halfway through the cooking time. They should be golden and toasted. Ovens vary, so keep an eye on them.

7. Ladle soup into oven-safe bowls and place them on a rimmed baking sheet.

5. Add the toasted bread and top it with shredded Gruyere cheese. Place the sheet with the bowls of soup on them under the broiler in the oven until the cheese is melted. This will only take a few minutes, so don’t leave it unattended.

Expert Tips and Variations

• Caramelized onions take time. They need to cook low and slow until they are deep golden brown. Stir them occasionally and expect them to take 45-60 minutes.
  
• Better the next day– French onion soup takes time for the aromatic flavors to set. This is why the soup is often better a day or two after sitting in the fridge. It’s great to make this soup ahead of time, refrigerate, and then warm on the stove when ready. 
  
• To Thicken French Onion Soup – This soup is not often thickened. However, if you like a thicker soup, you can make a roux with flour and add it to the pan, (after your onions are caramelized and out) with beef broth. 
  
• I like to cut the bread into bite size pieces because it is much easier to eat, however, you can just cut the bread into 1 inch slices, brush some olive oil on them, and toast them in the oven, then place one whole slice on top of the soup and mound with cheese.
  
• If you’re craving this soup but are on Keto, here’s some tips for you:
  • Use low carb or zero carb bread, store bought or homemade.
  • Onions are pretty high in carbs, so this can be keto friendly depending on your macros.
  • If you use only 2 pounds of onions, you can reduce your net carbs by 2 grams per serving.

Frequently Asked Questions

Storing and Freezing

To refrigerate, seal in an airtight container. It will last for 3-5 days.

To freeze, allow the soup to cool completely. Put it in an airtight container or freezer bags. The soup will store well in the freezer for up to three months. To clarify, don’t store or freeze the soup with the bread and cheese on it.

To reheat, thaw the soup in the refrigerator, place it in a sauce pan and heat until warmed throughout. Then finish with the bread and cheese topping.

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