Quick and Zesty Ina Garten's Onion & Fennel Soup Gratin Recipe

Name: Quick and Zesty Ina Garten's Onion & Fennel Soup Gratin Recipe
Total time: 110 min
Ingredients: 3 lb (1.36 kg) Spanish onions, halved and sliced ¼ inch thick; 2 lb (907 g) fennel, tops and cores removed, sliced ¼ inch thick; 8 cups (1.9 liters) canned beef broth; 1½ cups (355 ml) dry white wine, such as Sauvignon Blanc; ½ cup (118 ml) dry sherry; ½ cup (118 ml) Cognac or brandy; 4 tbsps (59 ml) unsalted butter; ¼ cup (59 ml) olive oil; 3 bay leaves; 1 tbsp kosher salt; 1½ tsps freshly ground black pepper; 1 small sourdough or white French boule, crusts removed, sliced ½ inch thick, and toasted; 4 to 6 oz (113 to 170 g) Gruyère cheese, grated

www.worthpinning.com

Ina's famous onion and fennel soup gratin recipe brings hearty comfort in every spoonful. Discover the melty-cheesy goodness that elevates classic French bistro flavors at home.

View full recipe on www.worthpinning.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.worthpinning.com.

Share this recipe:

Cooking tools:

Dutch oven
Stove
Chef's knife
Cutting board
Wooden spoon
Ladle
Measuring cup
Measuring spoon
Grater
Baking dish
Oven

Ingredients

3 lb (1.36 kg) Spanish onions, halved and sliced ¼ inch thick
2 lb (907 g) fennel, tops and cores removed, sliced ¼ inch thick
8 cups (1.9 liters) canned beef broth
1½ cups (355 ml) dry white wine, such as Sauvignon Blanc
½ cup (118 ml) dry sherry
½ cup (118 ml) Cognac or brandy
4 tbsps (59 ml) unsalted butter
¼ cup (59 ml) olive oil
3 bay leaves
1 tbsp kosher salt
1½ tsps freshly ground black pepper
1 small sourdough or white French boule, crusts removed, sliced ½ inch thick, and toasted
4 to 6 oz (113 to 170 g) Gruyère cheese, grated