Saturday, July 25, 2009

French Onion, Potato Soup and Citrus Salad

We went to Panera for lunch yesterday and I had a Strawberry Poppyseed Salad. Jenna had French Onion soup. Last night, we made our own copycat recipes of these and a Baked Potato Soup. Jenna loves their Baked Potato Soup. They all tasted wonderful and very similar to what we had at the restaurant. We will make these again for sure!




Panera Bread®French Onion Soup
by Todd Wilbur

1/4 cup sweet cream butter
8 cups sliced yellow onions (4 to 5 med. onions)
2 14-ounce cans beef broth (I used Swanson)
3/4 cup chicken broth (Swanson again)
3 tablespoons all-purpose flour
1 1/2 cups water
1 tablespoon ketchup
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons salt
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
couple drops Tabasco pepper sauce

Garnish

croutons
shaved Asiago cheese
Onions and croutons and cheese...oh, my.

1. 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.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. Serve the soup super hot with a handful of croutons floating on top followed by a couple tablespoons of shaved asiago cheese.







Baked Potato Soup

2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

In a large Dutch oven or stockpot over low heat, melt butter. (Jenna added in minced garlic, here) Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately. This baked potato soup recipe serves 6 to 8.



Citrus Salad with Poppy Seed dressing
Rachel Ray, with our modifications

3 oranges, preferably navel
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/3 cup extra-virgin olive oil
2 tablespoons poppy seeds
Salt and pepper
Lettuce
Strawberries
Blueberries
Mandarin Oranges


1. Juice the oranges(we used 1 large navel orange)
2. Whisk in the vinegar, mustard and honey, then the olive oil and poppy seeds. Season with salt and pepper.
3. Put lettuce on plates; top with sliced strawberries, blueberries and mandarin oranges. Drizzle with dressing.

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