Anabelle Mclean Ina Garten’s Onion & Fennel Soup Gratin is a rich and flavorful twist on the classic French onion soup. With caramelized onions, fennel, a touch of white wine, and melted Gruyère cheese atop crusty bread, this comforting dish is perfect for cozy dinners or entertaining guests.
What is Ina Garten Onion & Fennel Soup Gratin?
Onion & Fennel Soup Gratin is a decadent, savory soup made with deeply caramelized onions and fennel, simmered in a flavorful broth, and topped with cheesy gratin croutons. Ina Garten’s version elevates the traditional recipe with the unique, slightly sweet flavor of fennel and the richness of Gruyère cheese.
Other Popular Recipes
- Ina Garten Hummus
- Ina Garten Beef Stock
- Ina Garten Onion & Fennel Soup Gratin
- Ina Garten Smoked Salmon Spread
Reasons to Try Ina Garten Onion & Fennel Soup Gratin
- Elevated Comfort Food: A luxurious take on a classic soup.
- Rich and Flavorful: The caramelized onions and fennel create a deep, savory flavor.
- Perfect for Entertaining: A sophisticated yet comforting dish for guests.
- Make-Ahead Friendly: Prepare the soup in advance and broil just before serving.
Ingredients Needed to Make Ina Garten Onion & Fennel Soup Gratin
- Unsalted butter – 4 tbsp
- Olive oil – 2 tbsp
- Yellow onions – 4 large, thinly sliced
- Fennel bulbs – 2 large, cored and thinly sliced
- Garlic – 3 cloves, minced
- Dry white wine – 1 cup
- Beef stock or chicken stock – 6 cups
- Fresh thyme – 1 tsp, chopped
- Bay leaf – 1
- Salt and freshly ground black pepper – to taste
- Baguette – 1 loaf, sliced into ½-inch thick rounds
- Gruyère cheese – 2 cups, grated
Instructions to Prepare Ina Garten Onion & Fennel Soup Gratin
- Caramelize the Onions and Fennel: In a large pot, melt the butter with the olive oil over medium heat. Add the sliced onions, fennel, and a pinch of salt. Cook for 25-30 minutes, stirring occasionally, until the vegetables are deeply caramelized and golden brown. Reduce the heat if needed to prevent burning.
- Add Garlic and Deglaze: Stir in the minced garlic and cook for 1 minute. Add the white wine, scraping the bottom of the pot to release any browned bits. Simmer for 2-3 minutes to reduce slightly.
- Simmer the Soup: Add the beef or chicken stock, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer uncovered for 20-25 minutes. Remove the bay leaf and season with salt and pepper to taste.
- Prepare the Bread and Cheese: Preheat the broiler. Place the baguette slices on a baking sheet and toast under the broiler for 1-2 minutes per side, until golden. Top each slice with grated Gruyère cheese and return to the broiler until the cheese is melted and bubbly.
- Assemble and Serve: Ladle the soup into ovenproof bowls. Place a cheese-topped baguette slice on each bowl, or float the croutons directly on the soup. Broil for 2-3 minutes, until the cheese is golden and bubbling. Serve immediately.
What Goes Well With Ina Garten Onion & Fennel Soup Gratin?
- Simple Green Salad: Adds freshness to balance the richness of the soup.
- Roasted Vegetables: Complement the deep flavors of the soup.
- Crusty Bread: Serve additional slices for dipping.
Key Tips for Making Ina Garten Onion & Fennel Soup Gratin
- Take Your Time: Properly caramelizing the onions and fennel is essential for deep flavor.
- Choose the Right Cheese: Gruyère is ideal for its reliability and nutty flavor.
- Use Good Stock: High-quality beef or chicken stock elevates the dish.
- Don’t Skip the Broiler: Broiling the cheese-topped croutons gives the soup its signature gratin finish.
- Make It Ahead: Prepare the soup in advance and store in the refrigerator. Reheat before assembling and broiling.
Creative Variations of Ina Garten Onion & Fennel Soup Gratin
- Add Mushrooms: Sauté sliced mushrooms with the onions and fennel for an earthy twist.
- Try Different Cheeses: Use Fontina, Emmental, or a sharp cheddar for variety.
- Make It Vegetarian: Use vegetable stock instead of beef or chicken stock.
- Add Sherry: Stir in a splash of dry sherry for added depth of flavor.
- Include Bacon: Top the soup with crumbled crispy bacon for a smoky addition.
Storage Guidelines for Ina Garten Onion & Fennel Soup Gratin
- Refrigerate Leftovers: Store the soup in an airtight container for up to 3 days.
- Freeze Without Bread: Freeze the soup (without the croutons) in portions for up to 3 months.
- Reheat Gently: Warm the soup on the stovetop over low heat. Prepare fresh croutons and broil when ready to serve.
Nutrition Value
- Calories: ~250 per serving (without croutons)
- Protein: 7g
- Carbohydrates: 30g
- Fats: 10g
- Fiber: 4g
- Vitamin C: ~15% of the daily value
Wrapping Up
Ina Garten’s Onion & Fennel Soup Gratin is a rich, flavorful dish that’s perfect for comforting meals or elegant dinner parties. With its caramelized onions, fennel, and cheesy gratin topping, this soup is sure to impress. Give it a try and savor the warm, indulgent flavors of this classic recipe with a Barefoot Contessa twist!
More Ina Garten Recipes
- Barefoot Contessa Creamed Onions
- Ina Garten White Bean Dip
- Ina Garten Caviar Dip
- Ina Garten Mustard Chicken Salad
Ina Garten Onion & Fennel Soup Gratin
Onion & Fennel Soup Gratin is a decadent, savory soup made with deeply caramelized onions and fennel, simmered in a flavorful broth, and topped with cheesy gratin croutons. Ina Garten’s version elevates the traditional recipe with the unique, slightly sweet flavor of fennel and the richness of Gruyère cheese.
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 4
- Category: Soup
- Method: Sautéing, Simmering, and Broiling
- Cuisine: American
Ingredients
- Unsalted butter – 4 tbsp
- Olive oil – 2 tbsp
- Yellow onions – 4 large, thinly sliced
- Fennel bulbs – 2 large, cored and thinly sliced
- Garlic – 3 cloves, minced
- Dry white wine – 1 cup
- Beef stock or chicken stock – 6 cups
- Fresh thyme – 1 tsp, chopped
- Bay leaf – 1
- Salt and freshly ground black pepper – to taste
- Baguette – 1 loaf, sliced into ½-inch thick rounds
- Gruyère cheese – 2 cups, grated
Instructions
In a large pot, melt the butter with the olive oil over medium heat. Add the sliced onions, fennel, and a pinch of salt. Cook for 25-30 minutes, stirring occasionally, until the vegetables are deeply caramelized and golden brown. Reduce the heat if needed to prevent burning.
Add Garlic and Deglaze:
Stir in the minced garlic and cook for 1 minute. Add the white wine, scraping the bottom of the pot to release any browned bits. Simmer for 2-3 minutes to reduce slightly.
Simmer the Soup:
Add the beef or chicken stock, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer uncovered for 20-25 minutes. Remove the bay leaf and season with salt and pepper to taste.
Prepare the Bread and Cheese:
Preheat the broiler. Place the baguette slices on a baking sheet and toast under the broiler for 1-2 minutes per side, until golden. Top each slice with grated Gruyère cheese and return to the broiler until the cheese is melted and bubbly.
Assemble and Serve:
Ladle the soup into ovenproof bowls. Place a cheese-topped baguette slice on each bowl, or float the croutons directly on the soup. Broil for 2-3 minutes, until the cheese is golden and bubbling. Serve immediately.
