Panera Five Onion Soup With Scallion and Gruyere Croutons |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a recipe from Panera Bread. Ingredients:
3 large yellow onions, halved and sliced (pole to pole) |
3 red onions, halved and sliced |
6 shallots, halved and sliced |
3 leeks, halved lengthwise and sliced crosswise (white parts only) |
3 cups scallions, sliced (greens reserved for croutons) |
1 large garlic clove, minced |
salt & freshly ground black pepper, to taste |
1/4 cup extra virgin olive oil |
1 (750 ml) bottle red wine |
1 bunch fresh thyme, cut into 4-inch lengths (12 sprigs) |
6 quarts beef stock (homemade or low-sodium canned) |
1 baguette, sliced into 1/2-inch coins |
1 cup gruyere cheese, grated |
Directions:
1. 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.
2. 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.
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