Indulge in the warm embrace of French comfort food with our delectable Onion Fennel Soup Gratin! This dish combines the sweet, caramelized flavors of onions and fennel with a rich beef broth, all topped with a golden crust of melted Gruyere cheese. Perfect for cozy evenings or impressing guests, this recipe is not just a soup; it’s an experience that will transport your taste buds to a quaint Parisian bistro. Ready to elevate your culinary skills and warm your heart? Dive into this easy-to-follow recipe that promises to be a showstopper at your dinner table!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 2 large onions, sliced
- 1 bulb fennel, sliced
- 4 cups beef broth
- 1 cup Gruyere cheese, grated
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 slices of baguette
Instructions
- Prepare your ingredients by thinly slicing the onions and fennel bulb using a sharp knife, ensuring uniform thickness for even cooking.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add sliced onions and fennel, stirring to coat with oil and distribute evenly.
- Cook the onions and fennel slowly, stirring occasionally, for approximately 15-20 minutes until they become soft, translucent, and begin to caramelize, developing a rich golden-brown color.
- Pour beef broth into the pot with caramelized onions and fennel. Bring the mixture to a gentle simmer, allowing flavors to meld together for about 10-12 minutes.
- Season the soup with salt and pepper, tasting and adjusting seasoning as needed. The broth should have a balanced, savory flavor.
- Preheat your oven's broiler to high temperature. Arrange oven-safe soup bowls on a baking sheet.
- Ladle the hot soup into individual oven-safe bowls, filling each about 3/4 full.
- Place a slice of baguette on top of each soup-filled bowl, allowing it to float slightly on the surface.
- Generously sprinkle grated Gruyere cheese over the bread, ensuring complete coverage.
- Place the baking sheet with soup bowls under the broiler for 3-4 minutes, watching carefully until the cheese is completely melted and develops a golden-brown, bubbly crust.
- Remove from broiler carefully using oven mitts. Allow the soup to rest for 2-3 minutes before serving to prevent burning.
- Serve immediately, warning diners that the bowls and soup will be extremely hot.
Tips
- Slice Uniformly: For even cooking, make sure your onions and fennel are sliced to a consistent thickness. This ensures that every bite is perfectly tender and flavorful.
- Caramelization is Key: Take your time when caramelizing the onions and fennel. The longer you cook them (without burning), the deeper and sweeter the flavor will be, creating a rich base for your soup.
- Quality Broth Matters: Use a high-quality beef broth for the best flavor. Homemade broth or a good store-bought option can make a significant difference in the soup's taste.
- Cheese Selection: Gruyere cheese is traditional, but feel free to mix it up! A combination of Gruyere and another melting cheese like mozzarella or fontina can add an extra layer of flavor and texture.
- Broiling Technique: Keep a close eye on the soup while it’s under the broiler. Cheese can go from perfectly melted to burnt in a matter of seconds, so watch for that beautiful golden-brown crust.
- Serving Safety: Remember that the soup bowls will be extremely hot after broiling. Use oven mitts when handling them and allow them to cool slightly before serving to avoid burns.
- Garnish for Extra Flair: Consider garnishing your soup with fresh herbs like thyme or parsley for a pop of color and added freshness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 15g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 35mg
