Fennel Soup Gratin

By norsegal8

Ingredients

• 1/4 pound unsalted butter
• 8 cups thinly sliced fennel (2 large bulbs)
• 8 cups thinly slliced yellow onions (4 large onions)
• 1 1/2 teaspoons minced fresh thyme leaves
• 1/4 cup brandy
• 1/2 cup medium-dry sherry
• 1/2 cup good white wine
• 8 cups good chicken stock
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1/4 cup Pernod
• 16 slices crusty French bread
• 3/4 pound Gruyere cheese, grated

Details

Servings 6

Preparation

Step 1

Melt the butter in a large stockpot over medium-high heat. Add the fennel, onions and thyme and saute for 20 to 25 minutes, until the onions and fennel are very tender and caramelized (you can add a little water if they start to stick). Deglaze the pan by adding the brandy; reduce the heat to medium and cook for 3 minutes, scraping the bottom of the pan. Add the sherry and white wine and simmer, uncovered, for 10 minutes. Add the chicken stock, salt, pepper and continue to cook for 5 more minutes. Check for salt and pepper.

Prepar the broiler.

Ladle the soup into 6 to 8 oven proof bowls, and place one or two slices of French bread and a handful of Gruyere cheese on top of each bowl. Place the bowls on a baking sheet and slide them under the broiler for 3 minutes, or until the cheese is brown and bubbly, and serve.