Onion and Fennel Soup Gratin

ONION & FENNEL SOUP GRATIN

Adapted from Ask the Barefoot Contessa (House Beautiful Magazine)

~From Savoring Time in the Kitchen

Serves 3-4

3 tablespoons unsalted butter

1/8 cup good olive oil

1-1/2 pounds large sweet onions, halved and sliced 1/4 inch thick (5 cups)

1 pound fresh fennel, fronds removed and cored, sliced 1/4 inch thick

1/4 cup dry sherry

1/4 cup brandy

3/4 cup dry white wine – I used Chardonnay

4 cups beef stock or broth

2 small bay leaves

1-1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

4 slices of French bread, cut to fit soup bowls

2-4 ounces of grated Swiss or Gruyere cheese

Heat the butter and olive oil in a large stockpot on medium/high heat. Add the sliced onions and fennel and sauté for 30-35 minutes, stirring occasionally until the onions are golden brown. Add the sherry and brandy and stir and then simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for an additional 15 minutes.

Add the beef stock or broth, bay leaves, salt and pepper and simmer uncovered for 20 minutes.

Meanwhile, toast the French bread slices in a 350 oven for 10-15 minutes until they are nicely toasted.

Remove the bay leaves from the soup and adjust seasoning.

Preheat the broiler to high.  Place the bowls on a baking sheet and ladle the soup into the bowls.  Place the toasted bread over the top of the soup and sprinkle generously with the grated cheese and broil for about 3-5 minutes or until the cheese is melted and bubbling and serve.