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Fennel Soup Gratin

Source of Recipe

From "Barefoot Contessa Parties!" by Ina Garten


Recipe Introduction

"I love French onion soup with its deliciously gooey topping of melted cheese, and I also love the flavor of sautéed fennel, so I tried them together. It turned out better than I expected. I gave the flavor a little extra help with a splash of Pernod at the end. This soup is also good as a winter lunch with a big green salad and fresh fruit for dessert."

List of Ingredients

â—¦ ¼ pound unsalted butter
â—¦ 8 cups thinly sliced fennel (2 large bulbs)
â—¦ 8 cups thinly sliced yellow onions (4 large onions)
â—¦ 1 ½ teaspoons minced fresh thyme leaves
â—¦ ¼ cup brandy
â—¦ ½ cup medium-dry sherry
â—¦ ½ cup good white wine
â—¦ 8 cups good chicken stock
â—¦ 1 tablespoon kosher salt
â—¦ 1 teaspoon freshly ground black pepper
â—¦ ¼ cup Pernod
â—¦ 16 slices crusty French bread
â—¦ ¾ pound Gruyère cheese, grated



Recipe

Melt the butter in a large stockpot over medium-high heat. Add the fennel, onions, and thyme and sauté for 20 to 25 minutes, until the onions and fennel are very tender and caramelized. (You can add a little water if it starts to stick.) Deglaze the pan by adding the brandy; reduce the heat to medium and cook for 3 minutes, scraping the bottom of the pan. Add the sherry and white wine and simmer, uncovered, for 10 minutes. Add the chicken stock, salt, and pepper and continue to cook, uncovered, for another 15 minutes. Add the Pernod and cook for 5 more minutes. Check for salt and pepper.

Preheat the broiler.

Ladle the soup into 6 to 8 ovenproof bowls and place one or two slices of French bread and a handful of Gruyère cheese on top of each bowl. Place the bowls on a baking sheet and slide them under the broiler for 3 minutes, or until the cheese is brown and bubbly, and serve.

Serves 6 to 8