Soup: Fennel Onion

By fsilver4

When my daughter and her husband come to Florida I like to make this soup because it's perfect to let it sit on the stove until we get back from the airport and then all you have to do is pop it in the oven with the crusty bread and cheese.

Ingredients

• 1 stick of butter
• 8 cups thinly sliced fennel (about 2 bulbs)
• 8 cups thinly sliced onion (about 4 onions)
• 1 1/2 teaspoons minced thyme leaves
• 1/4 cup brandy
• 1/2 cup sherry
• 1/2 cup white wine
• 8 cups chicken stock
• 1 tablespoons salt
• 1 teaspoons pepper
• 1/4 cup Pernod
• l6 slices french bread
• 3/4 pound gruyere cheese

Preparation

Step 1

Melt the butter in a large pot over med.high heat. Add the fennel, onion, and thyme and saute for 20 to 25 minutes until the onions and fennel are very tender and carmelized. (Add water if it starts to stick) Deglaze the pan by adding the brandy, reduce the heat to medium and cook for 3 minutes, scraping the bottom of the pot. Add the sherry and white wine and simmer, uncovered for 10 minutes. Add the chicken stock, salt and pepper and cook uncovered, for another 15 minutes. Add the Pernod and cook for 5 minutes. Check for salt and pepper.

Preheat the broiler

Ladle the soup into bowls and place slices of French bread on top of soup and cover with cheese. Broil for about 4 minutes.