French Onion Soup

FRENCH ONION SOUP LIKE PANERA BREAD

FOR THE ONIONS:
1/4 cup butter
4 medium yellow onions, sliced

FOR THE SOUP:
2 cans (14 oz each) (Swanson) beef broth
3/4 cup (Swanson) chicken broth
3 tablespoons all-purpose flour
1 1/2 cups water
1 tablespoon ketchup
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons salt
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
2 drops Tabasco sauce

FOR THE GARNISH:
Focaccia (or other bread) (for croutons)
shaved Asiago Cheese

TO PREPARE THE ONIONS:
Melt butter in a large saucepan over medium heat. When the butter is melted, add sliced onions and saute for 15 to 20 minutes, stirring often, until onions turn brown.TO MAKE THE

SOUP:
Add remaining ingredients for the soup to the pan and stir to combine. Heat soup until it's boiling, then reduce heat and simmer uncovered for 20 minutes.TO MAKE THE

CROUTONS:
Preheat oven to 425 degrees F.Slice focaccia bread (or any bread you want to use) into 3/4-inch thick slices. Butter both sides of those slices, then cut the slices into bite-size cubes. Bake the bread in a 425 degree oven for 15 minutes or until crispy. TO SERVE:Serve the soup super hot with a handful of croutons floating on top followed by a couple tablespoons of shaved Asiago cheese.

*You can use a potato peeler to shave the Asiago cheese by dragging it over the edge of
the cheese wedge.

Servings: 8