stamp of approval.  While the recipe does take almost 2 hours to make from start to finish, the technique is basic.  It’s a full-bodied broth-based soup that’s loaded with wine, Cognac, and sherry (they all cook down beautifully) and the addition of toasted bread and melted Gruyere easily puts it in the dinner or heavy lunch categories.  As the title indicates, fennel is a main ingredient but I honestly think you could make the soup without it sans any ill effects on the flavor.  I think you should set some time aside soon to make this one! Heat oven to 180C/160C fan/gas 4. Mix the potatoes, cooked fennel and onion, cream, salt, pepper and fresh grated Gruyère cheese (use a cheese grater to grate the cheese – fresh grated cheese is the BEST). Posted on Last updated: May 13, 2019 Categories Side Dish, Vegetables, Home » Deliciously Cheesy Baked Fennel Onion Gratin Recipe. Peel the potatoes, then thinly slice them by hand or with a mandoline. Enter, stage left, fronds removed, and cut into (approximately) 1" x ¼" slices, Sausage & Shrimp Jambalaya Kudos Kitchen Style, Honey Dijon Pork Tenderloin with Breadcrumbs & Lemon, Seafood Recipes (fish, shrimp, scallop recipes, etc), Best of Kudos Kitchen’s BBQ Side Dish Recipes, Light and Fit Recipes (lower calorie and healthier recipes), Ethnic Inspired Recipes (German, Italian, Irish, Greek, Tex-Mex, Asian, French), Patriotic Inspired Recipes (Red, White, and Blue recipes). Then add in the onion and garlic. Mix potatoes in a bowl with 2 cups cream and 2 cups Gruyere, salt, pepper and the sauteed onion/fennel mixture. Sweet slices of fennel and onion bake to savory perfection under a blanket of buttery crumbs in this impressive Caramelized Fennel Gratin … Three fennel blubs, one medium onion (I used a red onion), olive oil, butter, salt, pepper, vegetable stock (or chicken stock if you’re not eating vegetarian), mayonnaise, shredded mozzarella cheese, and shredded romano cheese. There are three main types of this aromatic plant. To reheat, allow the gratin to thaw completely and then bake (covered) for 15 minutes at 350-degrees, uncover, and bake for an additional 5-10 minutes. This recipe calls for vegan cream sauce, but you could add in coconut cream (for sweetness) or regular full fat cream. Cut fennel in half lenghways and slice each half thinly. Peel the onion, cut in half and then slice thinly. This dish is great in the summer months to use up that zucchini or as a side at the holidays! Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day! Cut the fennel bulbs in half lengthwise and slice them crosswise, making approximately 4 cups of sliced fennel. and was one of the Barefoot Bloggers’ November recipes.  I’m almost ashamed to admit that I’ve never eaten any kind of onion soup before so I definitely was on board for this recipe.  And the timing of my making it perfectly coincided with my cousin’s (the soup maven) visit a couple of weekends ago.   She’s a connoisseur of onion soup and this one has her (and my!) Renee, Hi! Below you’ll find a few recipes I’ve shared over the years that either call for the fennel bulb or fennel seeds. Bring a large pan of salted water to the boil, then cook the fennel and onion for about 5 minutes. Bake until the Remove the cores and … Add the broth to the pan, scraping up any browned bits from the bottom of the pan. Then I made a pile of cheese! Add the sliced fennel and cook, stirring regularly, until soft and lightly golden. Everyone loves it. Mix the potatoes in a large bowl with 1½ cups of the cream, 1 cup of the Gruyère, ½ teaspoon salt, and ¼ teaspoon pepper. I love onion soups. Here’s what the might fennel plant is packing. Check out my latest and greatest Kudos Kitchen tasty BBQ side dishes recipe roundup. In addition to fresh fennel’s flavor being superb, another thing I adore about it is that I believe it is one of the most stunning vegetables in the produce department. Heat 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. I think I’ve just found tomorrow night’s dinner! Mix the potatoes, cooked fennel and onion, cream, salt, pepper and fresh grated Gruyère cheese (use a cheese grater to grate the cheese – fresh grated cheese is the BEST). The flavors of the fennel and leek are wonderful.Goes well with any meat. Continue cooking over medium heat for an additional 2-3 minutes. 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. 2 large zucchini, stems removed and diced. This dish is great in the summer months to use up that zucchini or as a side at the holidays! I love the flavor of fennel but don’t cook with it often enough. Trim the top fronds and the root base from the fennel bulb. It's the perfect accompaniment to any main course, or it can become the main course all on its own. Cook over medium low heat for about 10 to 15 minutes, until tender. Citrus, Fennel, and Chicken Bake. Zucchini Gratin uses tender roasted zucchini, fennel and red onion topped with shredded Gruyère cheese in a creamy sauce, topped with breadcrumbs and Parmesan cheese and then baked to into the perfect side dish. I love French onion soup and I love fennel, so this recipe sounds it would be absolute heaven, especially since the weather has been so cold and rainy these past few days. Until we eat again, I hope you have a delicious day! Add the onion in with the mushrooms and sauté for about 3 minutes or until the onions are just soft. Heat the olive oil in a pan and cook the onion until softened. Add the fennel and onion to the skillet and stir well. ZUCCHINI GRATIN I sprinkled a bit of oregono onto the cheese pile and then distributed it across the fennel/onion. Add the sherry and Cognac, scraping up the browned bits in the pan, and simmer uncovered about 5 minutes. 2 pounds fennel, tops and cores removed, sliced ¼ inch thick To make this indulgent gratin, begin by sautéing sliced onion and fennel to soften the vegetables. Cut the potatoes into wedges the same size as the fennel wedges. Add the garlic and continue to cook for 10-20 mins until the I’m Renée!

Preheat the oven to 350 degrees. 3 Heat the oil in a heavy 5 1/2 -quart sauce pot and saute the fennel, onions and sugar over high heat for 5 minutes. 1 large fennel bulb, stems and fronds removed, bulb chopped. Great for holiday dinners. How about some of my other favorite Barefoot Contessa soup recipes? Add the mushroom/onion mixture to the mixing bowl. Add the sauteed fennel and onion and mix well. 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. This is going on my list. Added with cream and other goodies, what’s not to love about this veggie-filled gratin? Half and half white cheddar and Chihuahua, that super melty Mexican cheese. 🙂, 3 lbs Spanish onions, halved and sliced 1/4 inch thick, 2 lbs fennel, tops and cores removed, sliced 1/4 inch thick, 1 small sourdough or white French boule, crusts removed and sliced 1/2 in thick, toasted. That said, cooked fennel won’t hit you over the head like black licorice candy can. Then, get the sautéed fennel and onion. Fennel-and-Potato Gratin gets a punch of flavor from nutmeg and fennel. Prep the Fennel – Prepare the fennel bulbs. Lower the temperature to medium. For additional information regarding my Kudos Kitchen recipes, and/or my hand painted glassware or fabric items, please follow me on; FACEBOOK, PINTEREST, INSTAGRAM, TWITTER, YOUTUBE. Pour in the cream, stir well and remove from the heat. The cold weather is definitely upon us here in the Northeast and there’s nothing better than a good bowl of hot soup to warm the soul.  In the next couple of weeks I’ve got some great soup recipes to share with you and maybe not so ironically enough, they all come from Ina Garten.  I’ve been a big fan of Ina’s soups for a while now and it was actually her recipes that made me so comfortable making soup.  Believe it or not, I once thought it was difficult! Bake the fennel-onion gratin in a preheated oven for 30-35 minutes, or until the gratin is golden and bubbly. From the Christmas with Southern Living 2001 cookbook. I hope this helps. I would recommend seasoning the sautéed onion and fennel with salt to taste, and bumping the salt in the potato mixture up to 3/4 teaspoon. Onion and fennel gratin recipe. Onion and Fennel Soup Gratin comes from Ina’s new[ish] cookbook, How Easy Is That? Now don’t be scared away if you’re not a licorice fan, because I’m not either! I also love recipes which utilize the seed of the fennel plant. Potatoes, cheese and cream, three ingredients… Add the cream and stock. Add fennel and onion to the broth and stir. Melt the butter in a large stockpot over medium-high heat. In a deep pot heat olive oil over medium heat. That said, cooked fennel won’t hit you over the head like black licorice candy can. Add onion and garlic; sauté until soft but not brown, about 5 minutes. Cut the fennel into quarters, remove and discard the core and slice thinly. As if you weren’t already sold on the health benefits of this 3-ingredient sauteed zucchini and fennel, I have more nutritious info to share. Melt the oil and butter in a large skillet over medium heat. You want the pan hot enough to get the caramelization going but not so much that the fennel and onions … Heat 1 tablespoon of oil in a pan and saute onion and garlic until translucent. Boil the fennel and onions in a large pan of salted … 3. Fennel has it ALL going on! Now there is no excuse! Thanks for visiting. Trim and discard stem and root ends of fennel bulbs. of cream and 1/2 cup (2 oz./60 g) Gruyère and sprinkle evenly on the top. Add half the olive oil, then add half the fennel and red onion and all the garlic, shallot, and thyme leaves. Bring a large pan of salted water to the boil, then cook the fennel and onion for about 5 minutes. Combine the remaining 2 Tbs. Sauté the fennel and sliced onion with the mix of olive oil and butter. Add the onions and fennel, and cook over medium heat 30-45 minutes, stirring occasionally, until the onions turn golden-brown. Add the mushroom/onion mixture to the mixing bowl. Saute the fennel and onions in the olive oil and butter in a frying pan on a medium-low heat for 15 minutes, until tender. Put the olive oil and butter in a medium (10-inch/25-cm) sauté pan and sauté the fennel and onions together over medium-low heat for 10 minutes, until tender. See there? Super easy and soul satisfying. 1 tablespoon fresh thyme. Add the salt and pepper to the skillet and cook the fennel and onion, stirring … 4. I first roasted the fennel with olive oil salt and pepper, and then added to that an onion I also cut into smaller wedges. This year I’m determined to add more fennel dishes to our dinner table and this recipe for. It’s flavor dances subtilty in the background and quietly yet unobtrusively becomes the star of the show. … Deglaze the pan by adding the brandy; reduce the heat to medium and cook for 3 minutes, scraping the bottom of the pan. source: Ina Garten, How Easy Is That? Then I made a pile of cheese! 2 tablespoons avocado oil. Turn off the heat and stir until the cheese has melted. Add the fennel, onions, and thyme and saute for 20 to 25 minutes, until the onions and fennel are very tender and caramelized. We want them to sear. Add the stock to the skillet and scrape up any browned bits from the bottom of the pan. 3 Heat the oil in a heavy 5 1/2 -quart sauce pot and saute the fennel, onions and sugar over high heat for 5 minutes. Mix in the beans, Gruyere, zest of 1/2 a lemon, 2 tsp of the minced fennel fronds, juice … Bitter and sweet fennel are both used as herbs. Thinly slice the potatoes by hand or with a mandoline. Remove the stalks, cut the bulbs in half lengthwise, then remove the core. Mix the sliced potatoes in a large bowl with 480ml of the cream, 200g of the gruyere, salt and pepper. 3) Peel the potatoes, then thinly slice them by hand or with a mandoline. Add the onion in with the mushrooms and sauté for about 3 minutes or until the onions are just soft. Turn off the heat and stir the mayonnaise, mozzarella and Romano cheese to the fennel mixture and stir well to combine. To make my Deliciously Cheesy Baked Fennel Onion Gratin you’ll need the following ingredients. Preheat oven to 400°. Remove the stalks from the fennel and cut the bulbs in half lengthwise. Learn how to cook great Onion and fennel gratin . Peel and slice the red onion thinly. my family loves onion soup and I have never made it before. and was one of the Barefoot Bloggers’ November recipes. Pour into baking dish, press down to smooth. Heat the olive oil in a frying pan or cast-iron skillet over a medium heat and sauté the Peel onion and garlic and chop finely. Remove stalks and core of fennel, slice thinly crosswise. Slice the bulbs into thin strips. If you aren’t a fan of salmon or are looking for a new way to spice up chicken, look no further than this one pan bake with oranges, rosemary, and lots of fennel. The final dish needed more salt, which is likely because you only season once during prep. Half, then cook the fennel, and onion to the boil, then remove the core sauté until but. Fennel into quarters and cut it into wedge shapes well with any meat often... 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