- 2 large onions sliced
- 1 fennel bulb sliced
- 3 cloves of garlic chopped
- 1/4 cup cognac
- 1/4 cup sherry
- 3/4 cup white wine
- 4 cups of veggie broth
- 2 sprigs of thyme
- 2 bay leaves
it’s getting chilly out there. really chilly. i broke out the jeans this weekend as well as my soup recipes i’ve been dying to try. onion soup is one of my favorite soups for fall. it warms you up, it is comforting and very filling.
i make onion soup often, i love the golden caramelized onions and garlic. i love the warm bubbly cheese on top as well as the toast sitting underneath it that is crunchy yet soaked in all that wonderful broth. i should also tell you i love fennel too. combining fennel and onion is something i couldn’t resist. i have no idea where i saw this recipe but for some reason the idea was stuck in my head. taking my old onion soup recipe and kicking it up with fennel, my dream soup.
if you have never cooked fennel you should give it a try. fennel gets a bad wrap. some say it tastes of licorice, which turns people off. fennel does have a very faint licorice taste, but cooked, totally different. it’s somewhere between celery and an onion. it adds great flavor. it makes a wonderful addition to not only soups but sauces and salads too.
if your a soup lover this is a must try recipe. especially since it’s 50 degree’s in ny right now!
- in a dutch oven saute onion, garlic and fennel in a tbl of olive oil for 20 minutes. the onion will soften and start to turn golden in color.
- to the pot add sherry, cognac and white wine. mix and cook for another 4-5 minutes.
- add broth, thyme and bay leaves.
- cook on a low simmer for about an hour, this however is something you can cook for longer. the longer you cook it the better it tastes. this is something i usually leave cooking on my stove top half a day at least.