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Fennel Soup Gratin




Source of Recipe


An Ina Garten recipe, posted by Madge on cookskorner.com


Recipe Introduction


A wonderful, warming and delicious soup. The fennel adds a sharper note than if it were just caramelized onion soup. I halved the recipe and it worked just fine.



List of Ingredients




8 cups thinly sliced fennel (2 large bulbs)
8 cups thinly sliced onions (4 large)
1 1/2 tsp. fresh thyme
1/4 cup brandy
1/2 cup med. dry sherry
1/2 cup white wine
8 cups chicken stock
salt and pepper to taste
1/4 cup pernod
crusty bread cubed
gruyere cheese grated


Recipe



Saute fennel, onions and thyme in a mix of olive oil and butter for 20 minutes or until the vegetables are fully caramelized.

Deglaze the pan with the brandy. Add the sherry and white wine and simmer for 10 more minutes. Add the chicken stock, salt and pepper and simmer for an additional 15 minutes. Add the Pernod and cook another 5 minutes.

Put soup in oven-proof bowls, top with bread and cheese and place under broiler until browned and bubbling.

Serves 6-8