- Serves 6.Servings
- 1/4 cup unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 small fennel bulb, cored and thinly sliced
- 1/2 cup dry sherry
- 1/2 cup dry white wine
- 4 cups good quality chicken stock
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 8 slices French bread
- 2 cups shredded gruyère cheese
In large skillet, melt butter and olive oil over medium-high heat. Add onions and cook for 5 minutes. Reduce heat to low. Add fennel and cook, stirring occasionally, until onions are very soft, 20 to 25 minutes. Add sherry, white wine, chicken stock, salt and pepper. Bring mixture to boil; lower to simmer and cook 15 minutes longer.
Preheat oven to 350°F. Place bread on parchment-lined baking sheet. Bake until bread is crispy, about 3 to 5 minutes; set aside. Divide soup among 6 ovenproof bowls. Place bread on top and sprinkle with cheese. Bake 15 to 20 minutes, or until cheese is melted.