PANERA BREAD FRENCH ONION SOUP
1/4 c unsalted butter
1 Tbls ketchup
8 c sliced white onions (4-5 med onions)
1 1/2 tsp ground black pepper
2- 14oz cans beef broth (books saids use swanson)
1 1/2 tsp salt
3/4 c chicken broth (swanson again)
1/4 tsp dried thyme
3 Tbls all-purpose flour
1/4 tsp garlic powder
1 1/2 c water
couple drops tabasco pepper sauce
shaved asiago cheese
1) Melt butter in a large saucepan over medium heat. When butter is melted add sliced onions and saute for 15 to 20 minutes, stirring often, until onions turn brown.
2) Add remaining ingredients (but NOT the garnish) to the pan and stir to combine. Heat soup until it's boiling, then reduce heat and simmer uncovered for 20 minutes.
3) Make croutons for the top of the soup by slicing foccacia bread (or any bread you may have) into 3/4-inch thick slices. Butter both sides, slice into bite-size cubes. Bake the bread in a 425 degree oven for 15 minutes or until crispy. Shave some asiago cheese.
4) Serve the soup super hot with a handful of croutons floating on top followed by a couple tablespoons of the shaved asiago cheese.
Yield: 8 Cups