This delicious Onion & Fennel Soup Gratin by Ina Garten is a comforting, hearty meal perfect for chilly evenings. With caramelized onions, tender fennel, and a bubbly layer of melted Gruyère, it’s an easy, flavorful dish that can be made with simple, everyday ingredients. Serve it with crispy toasted bread for extra warmth and crunch!
Recipe Ingredients :
- 4 tbsp (½ stick) unsalted butter
- ¼ c good olive oil
- 3 lb Spanish onions, halved and sliced ¼ inch thick
- 2 lb fennel, tops and cores removed, sliced ¼ inch thick
- ½ c good dry sherry
- ½ c Cognac or brandy
- 1½ c good dry white wine, such as Sauvignon Blanc
- 8 c canned beef broth
- 3 bay leaves
- 1 tbsp kosher salt
- 1½ tsp freshly ground black pepper
- 1 small sourdough or white French boule, crusts removed, sliced ½ inch thick, and toasted
- 4 to 6 oz Gruyère cheese, grated
How To Make Onion & Fennel Soup Gratin?
- Caramelize the Onions and Fennel: Heat the butter (60g) and olive oil (60ml) in a large stockpot over medium-high heat. Add the onions and fennel, and cook over medium heat for 30 to 40 minutes, stirring occasionally, until the onions turn golden brown. If the onions aren’t browning, increase the heat slightly.
- Add Alcohol and Simmer: Pour in the sherry (120ml) and Cognac (120ml), scraping up the brown bits from the bottom of the pot. Let it simmer uncovered for 5 minutes. Then, add the white wine (360ml) and simmer uncovered for 15 more minutes.
- Add Broth and Seasoning: Stir in the beef broth (1.9L), bay leaves, salt (15g), and pepper. Bring to a boil, then lower the heat and simmer uncovered for 20 minutes. Remove the bay leaves and taste for seasoning, adjusting as necessary.
- Prepare for the Broiler: Preheat the broiler (grill) and position the rack 5 inches (12.5 cm) below the heat source. Ladle the soup into heat-proof serving bowls. Top each with a slice of the toasted bread and sprinkle generously with grated Gruyère cheese (115 to 170g).
- Broil and Serve: Broil the soup for 3 to 5 minutes, until the cheese is melted and bubbly. Serve hot and enjoy!
Recipe Tips
- Caramelize the onions well : Take your time to cook the onions until they turn golden brown. This step is key to developing a rich, sweet flavor that makes the soup so delicious.
- Use a good-quality broth : The beef broth is the base of the soup, so make sure to use a high-quality one for the best taste. If you can, go for homemade or a premium store-bought version.
- Don’t skip the alcohol : The sherry, Cognac, and white wine add depth and complexity to the soup. Let each one simmer to burn off the alcohol, but keep the rich flavors they bring.
- Toast the bread well : Toast the bread slices until they’re crispy. If they’re too soft, they’ll absorb too much liquid from the soup and lose their crunch under the cheese.
- Broil the cheese until bubbly : Watch the cheese closely while broiling to ensure it melts and becomes golden and bubbly. This adds the perfect finishing touch to your soup!
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Onion & Fennel Soup Gratin cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the soup, but it’s best to freeze it before adding the toasted bread and cheese. Store the soup in an airtight container for up to 3 months.
- Reheat: Preheat the oven to 350°F (175°C). Place the soup in an oven-safe dish, top with the toasted bread and cheese, and bake for 10-15 minutes until heated through and the cheese is bubbly.
Nutrition Facts
Serving Size: 1 bowl ( 1.5 cups)
- Calories: 478
- Total Fat: 24g
- Saturated Fat: 10g
- Trans Fat: 0.5g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 9.4g
- Cholesterol: 45mg
- Sodium: 815mg
- Potassium: 492mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2.3g
- Sugars: 6.4g
- Protein: 21g
- Vitamin D: 0mcg
- Calcium: 425mg
- Iron: 3mg
- Caffeine: 0mg
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Ina Garten Onion & Fennel Soup Gratin
Description
This delicious Onion & Fennel Soup Gratin by Ina Garten is a comforting, hearty meal perfect for chilly evenings. With caramelized onions, tender fennel, and a bubbly layer of melted Gruyère, it’s an easy, flavorful dish that can be made with simple, everyday ingredients. Serve it with crispy toasted bread for extra warmth and crunch!
Ingredients
Instructions
- Caramelize the Onions and Fennel: Heat the butter (60g) and olive oil (60ml) in a large stockpot over medium-high heat. Add the onions and fennel, and cook over medium heat for 30 to 40 minutes, stirring occasionally, until the onions turn golden brown. If the onions aren’t browning, increase the heat slightly.
- Add Alcohol and Simmer: Pour in the sherry (120ml) and Cognac (120ml), scraping up the brown bits from the bottom of the pot. Let it simmer uncovered for 5 minutes. Then, add the white wine (360ml) and simmer uncovered for 15 more minutes.
- Add Broth and Seasoning: Stir in the beef broth (1.9L), bay leaves, salt (15g), and pepper. Bring to a boil, then lower the heat and simmer uncovered for 20 minutes. Remove the bay leaves and taste for seasoning, adjusting as necessary.
- Prepare for the Broiler: Preheat the broiler (grill) and position the rack 5 inches (12.5 cm) below the heat source. Ladle the soup into heat-proof serving bowls. Top each with a slice of the toasted bread and sprinkle generously with grated Gruyère cheese (115 to 170g).
- Broil and Serve: Broil the soup for 3 to 5 minutes, until the cheese is melted and bubbly. Serve hot and enjoy!
Notes
- Caramelize the onions well : Take your time to cook the onions until they turn golden brown. This step is key to developing a rich, sweet flavor that makes the soup so delicious.
- Use a good-quality broth : The beef broth is the base of the soup, so make sure to use a high-quality one for the best taste. If you can, go for homemade or a premium store-bought version.
- Don’t skip the alcohol : The sherry, Cognac, and white wine add depth and complexity to the soup. Let each one simmer to burn off the alcohol, but keep the rich flavors they bring.
- Toast the bread well : Toast the bread slices until they’re crispy. If they’re too soft, they’ll absorb too much liquid from the soup and lose their crunch under the cheese.
- Broil the cheese until bubbly : Watch the cheese closely while broiling to ensure it melts and becomes golden and bubbly. This adds the perfect finishing touch to your soup!
Ina Garten Onion & Fennel Soup Gratin