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Panera Bread Five Onion Soup With Scallion And Gruyere Croutons
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- #112417
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 large yellow onions, halved and sliced (pole to pole)
3 red onions, halved and sliced
6 shallots, halved and sliced
3 leeks (white parts only), halved lengthwise and sliced crosswise
3 cups scallions (greens reserved for croutons), sliced
1 clove garlic, minced
salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1 bottle (750 ml size) red wine
1 small bunch thyme, cut into 4" lengths
6 quarts beef stock, homemade or low-sodium canned
1 baguette, sliced into 1/2-inch coins
1 cup Gruyere cheese, grated
directions
In a 12-quart stockpot, saute the onions, shallots, leeks, scallion whites, garlic and a heavy pinch of salt in 2 tablespoons oil until the onions begin to caramelize.
Deglaze with red wine. Add the thyme and stock to the pot. Bring the soup to a boil, reduce heat to low, and simmer for at least 1 hour. Adjust the seasoning with salt and pepper.
While the soup is simmering, preheat the oven to broil. Toss the bread coins with the remaining 2 tablespoons oil and place flat on a sheet pan. Toss the scallion greens with the Gruyere, and top each coin with the mixture.
Bake on a rack in the middle of the oven for 3 minutes and then transfer to the broiler to lightly brown the tops. The cheese should be bubbly. Ladle the soup into bowls and top with croutons.
added by
jessikab
nutrition data
481 calories, 14 grams fat, 51 grams carbohydrates, 14 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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