Always inquisitive...

Wisdom Begins in Wonder

- Socrates

I adore French onion soup, and the vegetable fennel so I harmonized them in a soup. My patience are inclined to be restricted, and the concept of caramelizing all those onions appeared taxing so I chose to experiment with the slow cooker. The results were incredible, I allocated the slow cooker for the caramelizing of the onions and fennel for an hour (without supervision), then joined the stock and herbs to the vegetables. This transpired into vibrant savory flavor. Warm melted cheese, French bread, onions and fennel all in one bowl what more could you ask for? I paired this with a white spinach pizza (you can find the pizza dough recipe in a previous posting).

French Onion Soup with Fennel

4  T unsalted butter

1/4 C olive oil

4-5 medium onions sliced

2 fennel bulbs sliced

6 C beef stock (low sodium)

2 C chicken stock (low sodium)

2 bay leaves

4-5 sprigs fresh thyme

1 T kosher salt

1 2/2 t ground pepper

1 T turbinado sugar

french bread

melting cheese (such as fontina, mozzarella, gruyere)

I made this soup in the slow cooker. Place butter, olive oil, sliced onions and fennel in slow cooker and cook on high for one hour.

Add all stock, bay leaves, thyme, sugar, salt and pepper. Cook for 4-5 hours on low. Then 2 hours on high. Taste for additional salting, depending on the stock used.

Preheat oven to broil. Toast one inch slices of the French bread. Fill oven safe bowls with the onion soup, place toast on soup then top with cheese. Broil for 2-3 min until cheese is bubbly and golden. 

Until tomorrow...Peace.