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Ina Garten Onion & Fennel Soup Gratin Recipe

Ina Garten Onion & Fennel Soup Gratin
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This soup follows the same principle as French onion soup but with fennel added for depth and softness. The vegetables are cooked low and slow, then simmered in stock. The gratin finish—crusty bread and melted cheese—adds texture and richness right at the end.

Ingredients

Scale

  • 4 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • 4 large yellow onions, thinly sliced

  • 2 large fennel bulbs, trimmed and thinly sliced

  • 2 garlic cloves, minced

  • 1 teaspoon fresh thyme leaves

  • ½ teaspoon kosher salt (plus more to taste)

  • ½ teaspoon black pepper

  • ½ cup dry white wine

  • 6 cups beef stock or chicken stock

  • 1 bay leaf

  • 1 baguette, sliced

  • 1½ cups Gruyère cheese, grated

Instructions

  • Start the base – Heat butter and olive oil in a large pot over medium heat until melted and fragrant.

  • Cook onions and fennel slowly – Add sliced onions and fennel with salt and pepper. Cook gently, stirring often, for 30–35 minutes until deeply golden and soft. This slow cooking develops sweetness.

  • Add aromatics – Stir in garlic and thyme, cooking for about 1 minute until fragrant but not browned.

  • Deglaze the pot – Pour in white wine, scraping up any browned bits from the bottom. Let it simmer until reduced by about half.

  • Simmer the soup – Add stock and bay leaf. Bring to a gentle simmer and cook for 20 minutes so flavors come together.

  • Prepare the topping – Toast baguette slices on a baking sheet until lightly crisp.

  • Assemble the gratin – Ladle soup into oven-safe bowls, top with toasted bread, then sprinkle generously with Gruyère.

  • Broil until golden – Place bowls under the broiler for 2–3 minutes until the cheese melts and bubbles.

Find it online: https://inagartendishes.com/ina-garten-onion-fennel-soup-gratin/