Description
Ina Garten’s onion & fennel soup gratin delivers French countryside comfort with luxurious caramelized layers and melted gruyère. Hearty ingredients meld together in this elegant dish that warms souls and delights palates with sophisticated rustic charm.
Ingredients
Scale
Main Ingredients:
- 3 lb Spanish onions, halved and sliced ¼ inch thick (1.36 kg)
- 2 lb fennel, tops and cores removed, sliced ¼ inch thick (907 g)
- 8 cups (1.9 liters) canned beef broth
Liquid Ingredients:
- 4 tablespoons (59 ml) unsalted butter
- ¼ cup (59 ml) good olive oil
- ½ cup (118 ml) good dry sherry
- ½ cup (118 ml) Cognac or brandy
- 1½ cups (355 ml) good dry white wine, such as Sauvignon Blanc
Seasoning and Garnish:
- 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 (113 to 170 g) Gruyère cheese, grated
Instructions
- Create a flavor foundation by gently sautéing diced onions and sliced fennel in a blend of butter (or 60 grams) and olive oil (or 60 milliliters) over medium heat. Allow the vegetables to slowly caramelize for 30 to 40 minutes, stirring periodically to prevent burning and develop a rich, golden-brown color.
- Deglaze the pot with sherry (or 120 milliliters) and Cognac (or 120 milliliters), scraping the flavorful brown bits from the bottom of the stockpot. Let the alcohol reduce and concentrate the flavors for approximately 5 minutes.
- Pour in white wine (1 or 360 milliliters) and continue simmering uncovered for an additional 15 minutes to further develop the soup’s complexity.
- Introduce beef broth (or 1.9 liters), along with bay leaves, kosher salt (or 15 grams), and freshly ground black pepper. Bring the mixture to a robust boil, then reduce heat and allow to simmer uncovered for 20 minutes.
- Remove bay leaves and adjust seasoning to taste, ensuring a balanced and rich flavor profile.
- Position oven rack 5 inches (12.5 centimeters) from the broiler and preheat to high temperature.
- Carefully ladle the hot soup into heat-resistant serving bowls, ensuring even distribution.
- Top each bowl with a toasted bread slice and generously sprinkle with grated Gruyère cheese (4 to or 115 to 170 grams).
- Broil for 3 to 5 minutes until the cheese melts completely, turns golden, and develops a bubbly, slightly crisp surface.
- Serve immediately while hot, allowing guests to appreciate the deep, multilayered flavors of this classic French onion soup.
Notes
- Slow-cook onions to golden perfection, releasing their natural sweetness and creating a deep, rich base flavor for the French onion soup.
- Select premium beef broth as the foundation, ensuring a robust and authentic taste that elevates the entire dish.
- Incorporate alcohol carefully, letting sherry and white wine simmer and concentrate their complex flavor profiles without overpowering the soup.
- Crisp bread slices strategically to maintain structural integrity when floating atop the savory broth, preventing sogginess and preserving textural contrast.
- Broil cheese with precision, aiming for a bubbling, golden-brown crust that transforms the soup into a visually stunning and irresistibly delicious meal.
- Prep Time: 25 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 bowl ( 1.5 cups)
- Calories: 478
- Sugar: 6.4g
- Sodium: 815mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 9.4g
- Trans Fat: 0.5g
- Fiber: 2.3g
- Protein: 21g
- Cholesterol: 45mg