Fennel onion soup with gruyère croutons

Nov 3

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

The iconic French-inspired soup is perfect to make ahead during a busy week. Minutes before dinner, you can grill the bread and serve.

Ingredients

1/4 cup salted butter

1 tablespoon olive oil

1 medium onion, thinly sliced

1 small fennel bulb, cored and thinly sliced

1/2 cup dry sherry

1/2 cup dry white wine

4 cups good quality chicken stock

1 teaspoon sea salt

1/4 teaspoon freshly ground pepper

8 slices French bread

2 cups gruyère cheese, shredded

Preparation

In large skillet, melt butter and olive oil over medium-high heat. Add onions and cook for 5 minutes. Reduce heat to low. Add fennel and cook, stirring occasionally, until onions are very soft, 20 to 25 minutes. Add sherry, white wine, chicken stock, salt and pepper. Bring mixture to boil; lower to simmer and cook 15 minutes longer.

Preheat oven to 350°F. Place bread on parchment-lined baking sheet. Bake until bread is crispy, about 3 to 5 minutes; set aside. Divide soup among 6 ovenproof bowls. Place bread on top and sprinkle with cheese. Bake 15 to 20 minutes, or until cheese is melted.

You can also make the bread as a side, and melt the cheese on top, and sprinkle a little cheese onto soup and broil for a few minutes before serving.

French OnionGruyereFennelSoupPeace Issue 13