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Onion & Fennel Soup Gratin

Source of Recipe

From "Barefoot Contessa: How Easy is That?" by Ina Garten


Recipe Introduction

"I love to take a classic recipe and 'turn up the volume.' Who doesn't love French onion soup gratinée with its topping of onion-soaked bread and gooey melted cheese? I add some fresh fennel to give it more depth of flavor and the results are delicious."

List of Ingredients

â—¦ 4 tablespoons (½ stick) unsalted butter
â—¦ ¼ cup good olive oil
â—¦ 3 pounds Spanish onions, halved and sliced ¼ inch thick
â—¦ 2 pounds fennel, tops and cores removed, sliced ¼ inch thick
â—¦ ½ cup good dry sherry
â—¦ ½ cup Cognac or brandy
â—¦ 1 ½ cups good dry white wine, such as Sauvignon Blanc
â—¦ 8 cups canned beef broth
â—¦ 3 bay leaves
â—¦ 1 tablespoon kosher salt
â—¦ 1 ½ teaspoons freshly ground black pepper
â—¦ 1 small sourdough or white French boule, crusts removed, sliced ½ inch thick, and toasted
â—¦ 4 to 6 ounces Gruyère cheese, grated


Recipe

Heat the butter and oil in a large stockpot over medium-high heat. Add the onions and fennel, and cook over medium heat for 30 to 40 minutes, stirring occasionally, until the onions turn a golden brown. If the onions aren't browning, turn the heat up.

Add the sherry and Cognac, scraping up the brown bits in the pan, and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the beef broth, bay leaves, salt, and pepper, bring to a boil, lower the heat, and simmer uncovered for 20 minutes. Remove the bay leaves and taste for seasoning.

Preheat the broiler and position a rack 5 inches below the heat source. Ladle the soup into heatproof serving bowls, top with the toasted bread, sprinkle generously with grated Gruyère, and broil for 3 to 5 minutes, until the cheese is melted and bubbly. Serve hot.

Serves 4 to 6