Try this Onion & Fennel Soup Gratin recipe, or contribute your own.
Suggest a better descriptionHeat butter and olive oil in a large stockpot over medium-high heat. Add the onions and fennel, and cook over medium heat 30-45 minutes, stirring occasionally, until the onions turn golden-brown. Add the sherry and Cognac, scraping up the browned bits in the pan, and simmer uncovered about 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the beef broth, bay leaves, salt, and pepper, and bring to a boil, then lower the heat, and simmer uncovered for 20 minutes. Remove the bay leaves and taste for seasoning.
Preheat the broiler with a rack 5 inches below the broiler and ladle the soup into heat-proof serving bowls. Top with the toasted bread, sprinkle generously with grated cheese, and broil for 3 to 5 minutes, until the cheese is melted and bubbly. Serve hot.
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Serving Size: 1 Serving (907g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 483 | ||
Calories from Fat: 146 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 1906.8mg | 66 % | |
Potassium 1615.3mg | 43 % | |
Total Carbohydrate 52.7g | 15 % | |
Dietary Fiber 12.9g | 52 % | |
Sugars, other 39.8g | ||
Protein 9.5g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 483
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