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.