Panera Five Onion Soup With Scallion And Gruyere Croutons

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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 ( 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

Recipe

• 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.