Fennel soup with baked onions

Ingredients

• 2 onions, skin left on and left whole
• 1/2 teaspoon cracked pepper
• 1/2 cup plus 4 cups chicken stock, defatted
• 1 cup nonfat milk
• 4 fennel bulbs, sliced
• 3 large potatoes, peeled and diced '
• 1 carrot, shredded
• 1 cup light evaporated milk
• salt and pepper to taste
• feathery fennel on top of bulbs for garnish