Without realizing, I now have half of the Panera Bread soup menu on this site… but this recipe did not come from some Panera cloning source. Hell, I just barely got the thought of Panera in my head while I was buying bread bowls.
This recipe has become a recent favorite of mine thanks to Alicia’s household. I have grown to prefer this over some of the classics (chicken noodle), which says a lot coming from someone who actively avoided ingesting this onion masterpiece for the majority of his lifespan.
It started with four cups of thinly sliced onions… and as someone with essentially no knife skills, this was a tedious process. It almost makes me want to figure out how to chop like a pro… maybe I’ll get bored someday and look it up. Either way, if you have someone helping you cook… make them slice the onions while you pretend to do something else.
I sauteed those onions for a bit, added some flour to soak up that butter then poured in a ton of beef broth and let it boil/simmer.
Fifteen minutes later, I chopped out the insides of some sourdough bread bowls, then threw them in the oven to crisp them up a bit… then added soup and cheese and threw them back in (under the broiler).
Don’t feel too much pressure to use some fancy cheese… I had leftover mozzarella in my fridge, so I just used that… it came out fine. The soup is the star anyway, the cheese is just bonus.
French onion soup is quick and can be healthy (if you don’t overload it with cheese or eat the whole bread bowl (I did both)).