Best Charred Onion And Fennel Soup Recipes

Fennel Soup Gratin image

Provided by Ina Garten

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

1/4 pound unsalted butter
8 cups thinly sliced fennel, cored and tops removed (2 large bulbs)
8 cups thinly sliced yellow onions (4 large onions)
1 1/2 teaspoons minced fresh thyme leaves
1/4 cup brandy
1/2 cup medium-dry sherry
1/2 cup good white wine
8 cups good chicken stock
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup Pernod
16 slices crusty French bread
3/4 pound Gruyere cheese, grated

Steps:

Melt the butter in a large stockpot over medium-high heat. Add the fennel, onions, and thyme and saute 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 1 or 2 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.

Charred Onion and Fennel Soup image

Yield Makes 2 servings; can be doubled

Number Of Ingredients 10

2 3x3x1-inch slices frozen
5-cheese garlic bread
2 1/2 tablespoons butter
1 medium onion, thinly sliced
1 medium fennel bulb, halved lengthwise, thinly sliced
2 14 1/2-ounce cans Italian herb-seasoned chicken broth
1 tablespoon chopped fresh thyme
2 tablespoons anise-flavored liqueur (such as Pernod; optional) 3 bay leaves
1 1-ounce package dried stemmed shiitake mushrooms, broken into 1/2-inch pieces
3 15- to 16-ounce cans kidney beans, undrained

Steps:

Preheat oven to 350°F. Bake bread until crisp and cheese begins to melt, about 15 minutes. Melt butter in heavy large pot over medium-high heat. Add onion and fennel; sauté until deep brown around edges, about 10 minutes. Stir in broth and thyme. Simmer, uncovered, until onion and fennel are soft, about 5 minutes. Stir in liqueur, if desired; simmer 2 minutes. Season with salt and pepper. Ladle soup into bowls; place 1 slice bread atop each.