Panera Bread French Onion Soup

Heat a large saucepan or Dutch oven over medium heat. Add the butter and stir until melted.

Add the sliced onions, reduce the heat to medium-low, and cook, stirring occasionally until the onions are soft and starting to turn golden brown (this will take about 20-25 minutes).

Stir in the flour and garlic and mix until no clumps of flour remain. While stirring, slowly add the beef broth.

Add the water, tomato paste, salt, and pepper. Bring the soup to a boil then reduce the heat to a low simmer. Cook, uncovered, for 20 minutes.

Meanwhile, preheat the oven to 425 degrees F.

Slice the French bread into 3/4-inch cubes. Brush the bread cubes with olive oil (or use an oil mister). Place the bread cubes on a baking sheet.

Bake at 425 degrees F for 15 minutes or until the croutons are crispy and lightly golden brown. Turn once during the cooking time.

Remove the croutons from the oven and turn the oven to broil.

Ladle the soup into individual heat-proof bowls. Top with a handful of the croutons and freshly shaved Asiago cheese.

Place the bowls on a baking sheet and place under the broiler just until the cheese melts.

Remove from the oven and serve hot. Warn guests that the bowls are hot.