Barefoot Contessa | Onion & Fennel Soup Gratin

Name: Barefoot Contessa | Onion & Fennel Soup Gratin
Ingredients: 4 tablespoons (½ stick) unsalted butter; 1/4 cup good olive oil; 3 pounds Spanish onions, halved and sliced ¼ inch thick; 2 pounds fennel, tops and cores removed, sliced ¼ inch thick; 1/2 cup good dry sherry; 1/2 cup Cognac or brandy; 1½ cups good dry white wine, such as Sauvignon Blanc; 8 cups canned beef broth; 3 bay leaves; 1 tablespoon kosher salt; 1½ teaspoons freshly ground black pepper; 1 small sourdough or white French boule, crusts removed, sliced ½ inch thick, and toasted; 4 to 6 ounces Gruyère cheese, grated

barefootcontessa.com

Onion & Fennel Soup Gratin from Barefoot Contessa. Heat the butter and oil in a large stockpot over medium-high heat. Add the onions and fennel, and cook…

Keywords

uncovered
minutes
simmer
heat
sliced
inch
grated
turn
thick
white
wine
good
cheese
onions
removed

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Serving bowl
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Ingredients

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