Panera Five Onion Soup With Scallion And Gruyere Croutons Recipes

PANERA FIVE ONION SOUP WITH SCALLION AND GRUYERE CROUTONS

Steps:

• In a 12-quart stockpot, sauté 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.

CLASSIC ONION SOUP WITH GRUYERE

Steps:

• Preheat oven to 400 degrees F and preheat broiler.
• Melt butter and oil together in a large stock pot or Dutch oven over medium-high heat. Add onions and sugar and cook 10 minutes, until onions are tender and golden brown. Add thyme, bay leaves, salt, and black pepper and stir to coat. Cook 1 minute, until fragrant. Add port and simmer until liquid is absorbed. Add broth and Parmesan rind and bring mixture to a boil. Reduce heat to low, partially cover and simmer 20 minutes.
• Remove bay leaves and Parmesan rind and ladle soup into oven-proof bowls. Place bowls on a baking sheet. Place reserved bread rounds or a sourdough round into each bowl and top bread with Gruyere cheese. Broil 2 to 3 minutes, until cheese is golden and bubbly.

ONE-POT FRENCH ONION SOUP WITH GARLIC-GRUYèRE CROUTONS

Steps:

• Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.
• Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.
• Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).
• Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)
• While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.
• Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).
• To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.

PANERA BREAD CROUTONS RECIPE - (3.8/5)

Steps:

• Preheat oven to 300 degrees. Slice the loaf on 1/2 or lengthwise, so you can get at the soft bread inside- do not use the crust. With your fingers, tear away pieces that are approximately 1/2" to 3/4" in diameter. Place them in a large bowl. Whisk the oil, salt, pepper, and garlic together in another bowl. Pour over bread and toss until they are all evenly coated. Spread them on a large baking sheet and place in the oven for 15-20 minutes, stirring them ever 5 minutes, until they are golden brown.

FIVE-ONION SOUP WITH SCALLION AND GRUYERE CROUTONS

Steps:

• In a large stockpot, saute the five onions, garlic, and a heavy pinch of salt in 2 tbsp oil until the onions are carmelized. Deglaze with the wine. Add thyme and stock to the pot. Bring to a boil and reduce heat to simmer for about an hour. Adjust seasoning as needed, and remove the thyme stems.
• Shortly before the soup is finished, preheat the broiler. Mix a generous amount of the scallion greens with the cheese. Coat the bread coins with the remaining 2 tbsp olive oil, and place on the broiler pan. Top each coin with some of the cheese mixture. Bake in the middle of the broiler for about 3 minutes to melt the cheese, then move them closer to the broiler element to get the cheese brown and bubbly.
• Ladle the soup into a bowl, and top with several Gruyere croutons. Allow them to rest a bit, to soak up some of the soup, before eating.

ROASTED ONIONS WITH GRUYèRE CROUTONS

Steps:

• Preheat oven to 450°F. Combine all onions and shallots in large bowl. Drizzle evenly with olive oil, then sprinkle with thyme, coarse salt, and pepper; toss gently to coat. Spread out in single layer on large rimmed baking sheet.
• Roast onions until tender and beginning to brown in spots, 25 to 30 minutes. Scatter bread pieces on another rimmed baking sheet. Bake bread until golden brown, 7 to 8 minutes. Cool bread on baking sheet. Arrange onions in single layer in large casserole dish. DO AHEAD: Onions and croutons can be made up to 1 day ahead. Cover onions and refrigerate.
• Store croutons in airtight container at room temperature. Bring onions to room temperature before continuing.
• Preheat oven to 400°F. Spoon broth over onions to moisten. Scatter croutons over; sprinkle with cheese. Bake until heated through and cheese is melted, about 20 minutes. Sprinkle with sea salt flakes and serve.

ONION AND GRUYERE SOUP

Steps:

• In a medium saucepan over medium heat, cook butter until foamy. Stir in onions and cook a couple of minutes, then reduce heat, stir in salt, cover and cook very slowly until very tender, 60 minutes.
• Transfer onions and their caramel to a larger pot and place it over medium heat. Pour in the wine and bring to a boil. Stir in chicken broth, pepper and nutmeg and simmer gently, uncovered, 15 minutes.
• Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.