Best Panera Bread Croutons Recipes

PANERA BISTRO FRENCH ONION SOUP COPYCAT

Steps:

• Melt the butter over medium high heat, then add the chopped onion and sprinkle on the salt to help draw out the water from the onions. Cook and stir the onions occasionally for the first 10 minutes. Sprinkle on the sugar and continue cooking the onions on medium high for another 15 minutes, stirring constantly. Turn the heat down to medium low and cook for another 5 minutes, or until caramelized.
• Pour the sugar and water in a small heavy bottomed saucepan over medium high heat, then stir to dissolve the sugar. When bubbles start to form, reduce the heat to just above medium and watch for it to change color to a medium caramel, then remove it from the heat and slowly whisk in the vinegar. Be careful not to burn yourself, as the mixture is hotter than boiling water. Whisk in the tomato paste until smooth. Return to the heat and reduce the heat to medium low and simmer for one to two minutes to thicken the sauce. Pour it into a small bowl; the sauce will thicken to a molasses-like consistency as it cools.
• Increase the heat to medium high, then pour in ½ cup of sherry. Using a wooden turner, scrape the bottom of the pan to get all the brown bits off. This will give the soup more flavor.
• Sprinkle on 1/4 cup of flour and cook it for 2 minutes while constantly stirring. The roux will help thicken the soup.
• Pour in 1 to 2 cups of beef stock to deglaze the pan, so the bottom of the soup pot is clean and all that extra flavor is added to the soup.
• Pour in the rest of the beef stock, Worcestershire sauce, and soy sauce. Add the bay leaf, dried spices, and tomato gastrique. (If the tomato gastrique has hardened, microwave it for 20 seconds and stir.) Stir, cover, and bring to a boil, then reduce heat to medium low and simmer for at least 20 minutes. During the last 10 minutes of cooking, taste and adjust spices, if necessary.
• Remove the soup from the heat and stir in the freshly squeezed lemon juice.
• Top each bowl with the croutons and grated Gruyère cheese. If desired, serve the soup in ovenproof bowls and put under the broiler for 2 minutes to melt the cheese. Make it let Panera Bread and serve this soup with chunk of Panera's French baguette, kettle chips, or apple slices.

PANERA BREAD CROUTONS RECIPE - (3.8/5)

Steps:

• Preheat oven to 300 degrees. Slice the loaf on 1/2 or lengthwise, so you can get at the soft bread inside- do not use the crust. With your fingers, tear away pieces that are approximately 1/2" to 3/4" in diameter. Place them in a large bowl. Whisk the oil, salt, pepper, and garlic together in another bowl. Pour over bread and toss until they are all evenly coated. Spread them on a large baking sheet and place in the oven for 15-20 minutes, stirring them ever 5 minutes, until they are golden brown.

GARLIC CROUTONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
• Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.