Quick and Zesty Ina Garten’s Onion & Fennel Soup Gratin Recipe
Steaming hot soup meets golden, crusty perfection in this Ina Garten onion & fennel soup gratin that promises pure comfort on a chilly evening.
Layers of caramelized onions meld beautifully with delicate fennel, creating a rich and aromatic dish.
Sweet onions slowly simmer until they turn a deep golden brown, releasing their natural sweetness.
The gratin crisp cheese topping adds a delightful crunch that contrasts beautifully with the silky soup beneath.
French culinary traditions shine through in every spoonful of this elegant recipe.
Perfectly balanced and wonderfully luxurious, this soup will transport you straight to a cozy French bistro.
Grab your favorite baking dish and get ready to savor every delectable bite.
Quick Recipe Overview
Prep Time: 25 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 50 minutes
Calories: 380 kcal
Servings: 6
Ingredients You’ll Need for Ina Garten Onion & Fennel Soup Gratin
For Aromatics and Base:
Onions: Sweet foundation that caramelizes beautifully, adding deep richness and complex flavor. Choose firm, golden-skinned onions without soft spots.
Fennel: Introduces subtle licorice-like sweetness and delicate crunch. Pick bulbs with bright green fronds and no brown blemishes.
For Liquids and Flavor Enhancers:
Butter, Olive Oil: Creates silky caramelization base with rich, golden undertones. Use high-quality extra virgin olive oil for best taste.
Sherry, Cognac, White Wine: Builds sophisticated depth and deglazes pan, releasing concentrated flavor compounds. Select dry, decent-quality wines.
Beef Broth: Provides hearty, savory backbone to the soup. Opt for low-sodium versions to control salt levels.
For Finishing and Topping:
Bay Leaves: Infuses aromatic, herbaceous notes during simmering. Remove before serving.
Salt, Pepper: Balances and elevates overall taste profile. Use freshly ground black pepper for robust flavor.
Gruyère Cheese: Melts into luxurious, golden crust with nutty, complex character. Choose aged Swiss Gruyère for authentic taste.
Bread: Creates crispy, absorbent topping that soaks up rich soup essence. Use day-old crusty baguette or rustic country bread.
Must-Have Equipment for Ina Garten Onion & Fennel Soup Gratin
Large Stockpot: Essential for caramelizing onions and cooking the soup base, with enough space for ingredients.
Wooden Spoon or Spatula: Perfect for stirring and scraping brown bits from the pot's bottom.
Measuring Cups and Spoons: Crucial for accurately measuring ingredients like butter, oil, and seasonings.
Heat-Proof Serving Bowls: Needed for ladling soup and withstanding broiler heat.
Cheese Grater: Required for grating Gruyère cheese evenly.
Broiler/Grill: Used for melting cheese and creating a golden, bubbly topping.
Sharp Knife: Helpful for slicing onions and fennel uniformly.
Ladle: Used for transferring soup into serving bowls smoothly.
How to Prepare Ina Garten Onion & Fennel Soup Gratin
Comfort Soup Journey
Flavor Foundation The magic begins with slow-cooking sweet onions and delicate fennel in a luxurious butter and olive oil blend. Watch as golden caramelization transforms these humble vegetables into a rich, deep base that whispers of culinary expertise.
Alcohol Awakening Splash in elegant sherry and smooth Cognac, creating layers of complex flavor. Let these spirits dance and mingle, releasing delicious caramelized bits from the pot's bottom while building depth and character.
Broth Ballet Introduce hearty beef stock with fragrant bay leaves, allowing everything to harmonize gently. This simmering symphony develops an intensely satisfying liquid that feels like a warm embrace.
Cheese Crown Carefully ladle the steaming soup into rustic bowls. Crown each serving with a crispy bread slice and blanket of melting Gruyère cheese, preparing for the final transformative moment.
Golden Finish Slide the bowls under a blazing broiler, watching the cheese bubble and turn into a gorgeous golden landscape. Serve immediately, presenting a dish that speaks of comfort and culinary passion.
Flavor Tips for Ina Garten Onion & Fennel Soup Gratin
Take your time when browning onions and fennel – slower cooking develops deeper, richer flavors. Don't rush the process, as patience creates a more complex taste profile.
Swap sherry or Cognac with dry white wine, apple brandy, or even non-alcoholic cooking stock if preferred. Each alternative brings a unique depth to the soup's overall character.
Experiment with different cheese varieties like aged cheddar, fontina, or a smoked gouda for exciting flavor twists. Blend multiple cheeses for a more complex and interesting gratin topping.
Prepare the soup base a day in advance and store in the refrigerator. The flavors will intensify overnight, making your soup even more delicious when reheated and finished with the broiled cheese topping.
Replace beef broth with rich vegetable stock and add roasted mushrooms for a deep umami flavor. This simple swap creates a hearty vegetarian version without compromising the soup's luxurious taste.
Serving Options for Ina Garten Onion & Fennel Soup Gratin
Pair with Crusty Bread: Slice a fresh baguette or rustic sourdough to complement the rich, deep flavors of the soup. The crispy bread helps soak up the delicious broth and adds a delightful textural contrast.
Create a Wine Pairing: Select a medium-bodied white wine like Chardonnay or a light-bodied red such as Pinot Noir. These wines harmonize beautifully with the caramelized onions and the depth of the Cognac-infused broth.
Garnish with Fresh Herbs: Sprinkle some chopped fresh thyme or parsley on top just before serving. The bright, green herbs add a fresh pop of color and a subtle aromatic lift to the rich, warming soup.
Serve as a Starter or Main: Enjoy this soup as an elegant appetizer before a main course or make it a hearty meal by adding a simple green salad on the side. The soup is substantial enough to be a comforting dinner on its own.
Storage Tips for Ina Garten Onion & Fennel Soup Gratin
Store Soup Smartly: Transfer cooled soup to airtight containers, keeping it fresh in the refrigerator for up to 4 days. Separate the cheesy crouton topping to maintain its crispy texture.
Freeze for Future Meals: Pour soup into freezer-safe containers, leaving some space for expansion. Freeze up to 3 months for a quick, delicious meal later. Thaw overnight in the refrigerator before reheating.
Reheat with Care: Warm the soup gently in a pot over medium-low heat, stirring occasionally. Add a splash of beef broth if it seems too thick. Prepare fresh croutons and cheese when serving to restore the original crispy, melty texture.
Portion and Prep Ahead: Divide soup into individual servings before storing. This makes it easy to grab a single portion for a quick lunch or dinner. Label containers with the date to track freshness.
Ina Garten’s onion & fennel soup gratin blends French culinary elegance with hearty comfort. Winter warmth fills each spoonful, inviting diners to savor rich caramelized flavors and golden cheese-crusted perfection.
Ingredients
Scale
3 lb (1.36 kg) Spanish onions, halved and sliced ¼ inch thick
2 lb (907 g) fennel, tops and cores removed, sliced ¼ inch thick
8 cups (1.9 liters) canned beef broth
1½ cups (355 ml) dry white wine, such as Sauvignon Blanc
½ cup (118 ml) dry sherry
½ cup (118 ml) Cognac or brandy
4 tbsps (59 ml) unsalted butter
¼ cup (59 ml) olive oil
3 bay leaves
1 tbsp kosher salt
1½ tsps freshly ground black pepper
1 small sourdough or white French boule, crusts removed, sliced ½ inch thick, and toasted
4 to 6 oz (113 to 170 g) Gruyère cheese, grated
Instructions
Caramelize Base: Gently sauté diced onions and sliced fennel in butter and olive oil over medium heat. Allow vegetables to slowly develop a rich, golden-brown color through 30-40 minutes of careful stirring, ensuring even caramelization without burning.
Deglaze and Concentrate: Pour sherry and Cognac into the pot, scraping up flavorful brown bits from the bottom. Let alcohol reduce and intensify the soup’s depth for approximately 5 minutes, creating a complex aromatic foundation.
Build Liquid Layers: Add white wine and beef broth, incorporating bay leaves, kosher salt, and black pepper. Bring to a robust boil, then simmer uncovered for 20 minutes to meld flavors and develop a rich, harmonious profile.
Prepare Gratinée: Position oven rack near broiler and preheat to high. Remove bay leaves and season soup to taste. Ladle hot soup into heat-resistant bowls, ensuring even distribution.
Final Transformation: Crown each bowl with a toasted bread slice, generously blanket with grated Gruyère cheese. Broil for 3-5 minutes until cheese melts completely, achieving a golden, bubbly, and slightly crisp surface.
Serving: Present immediately while piping hot, allowing diners to experience the deep, multilayered flavors of this classic French culinary creation.
Notes
Master Caramelization Technique: Slow and gentle sautéing of onions and fennel for 30-40 minutes creates deep, sweet flavor complexity – critical for authentic French soup profile.
Strategic Alcohol Reduction: Sherry and Cognac aren’t just for boozy notes; they concentrate flavors and create rich, sophisticated base by scraping delicious browned bits from pot.
Cheese Broiling Precision: Position oven rack exactly 5 inches from broiler and watch carefully during 3-5 minute cheese melting process to achieve perfect golden, bubbly crust without burning.
Temperature and Timing Balance: Remove bay leaves before final seasoning and serve immediately after broiling to preserve the soup’s intense multilayered flavor and optimal temperature.
Degree: Associate of Applied Science in Baking and Pastry Arts
Focus: Techniques in baking, pastry creation, and dessert presentation.
San Antonio Culinary Institute
Program: Diploma in Farm-to-Table Culinary Practices
Focus: Emphasis on utilizing locally sourced ingredients and understanding seasonal flavors.
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.
Sophia Rivera
Recipe Developer & Kitchen Tips Specialist
Expertise
Education
Austin Community College
San Antonio Culinary Institute
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.