Ina Garten Onion Fennel Soup Gratin Recipe
If you love warm, comforting soups, Ina Garten’s Onion Fennel Soup Gratin recipe is perfect. This soup is creamy, sweet and lightly caramelized on top. The combination of onions and fennel gives it a unique flavor.
Ingredients
- 3 large yellow onions thinly sliced
- 1 fennel bulb thinly sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 2 tsp sugar
- Salt and black pepper to taste
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- 1 cup Gruyère or Swiss cheese grated
- 4 slices crusty bread toasted
Instructions
Prepare Vegetables
- Slice onions and fennel thinly. Keep slices even so they cook evenly.
Cook Onions and Fennel
- Heat butter and olive oil in pot. Add onions, fennel, sugar. Cook slowly until soft.
Deglaze with Wine
- Add white wine. Stir and scrape bottom to lift caramelized bits for flavor.
Add Broth and Thyme
- Pour in broth. Add thyme, salt and pepper. Simmer for 20–25 minutes.
Preheat Oven
- Set oven to 400°F (200°C). Prepare bowls or a baking sheet for gratin topping.
Prepare Bread and Cheese
- Toast bread slices. Grate cheese and set aside for topping soup.
Assemble Soup for Gratin
- Ladle soup into oven-safe bowls. Place toasted bread on top. Sprinkle grated cheese generously.
Grill or Bake
- Place bowls under broiler for 3–5 minutes until cheese is bubbly and golden. Watch carefully.
Serve Warm
- Carefully remove from oven. Let cool slightly. Serve immediately for best flavor and texture.
Notes
- Cook onions slowly for deep flavor
- Use fresh fennel for natural sweetness
- Don’t skip toasting bread before adding cheese
- Use Gruyère cheese for perfect melt and flavor
- Watch under broiler to avoid burning cheese