Fennel French Onion Soup at Bruce Schmidt blog

Fennel French Onion Soup. Simmer until soup has reduced slightly, about 20 minutes. If the onions aren’t browning, turn the heat up. Add the sherry and cognac, scraping up the brown bits in the pan, and simmer uncovered for 5. Add stock and bring to a simmer. Add the onions and fennel, and cook over medium heat for 30 to 40 minutes, stirring occasionally, until the onions turn a golden brown. Add the fennel, onions, and thyme and saute for 20 to 25 minutes, until the onions and fennel are very tender and caramelized. Melt 4 tablespoons unsalted butter in a large, wide pot or dutch oven over medium heat. Season soup to taste with salt and pepper. Heat a nonstick pot over low heat. chop 1 tablespoon of the fronds and reserve. Add wine and cook until it is absorbed, about 30 seconds. Cut the bulbs in half lengthwise and remove the cores. Add the onions, 5 fresh thyme sprigs, 2 fresh or dried bay leaves, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Add the onion, leeks, thyme, salt, pepper and ¼ cup of the broth, cover the pan and cook. In a large dutch oven or soup pot, melt the butter over.

French Onion Soup Recipe James Martin at Paula McCullough blog
from exobbalij.blob.core.windows.net

Add the onions, 5 fresh thyme sprigs, 2 fresh or dried bay leaves, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. In a large dutch oven or soup pot, melt the butter over. Melt 4 tablespoons unsalted butter in a large, wide pot or dutch oven over medium heat. Add wine and cook until it is absorbed, about 30 seconds. Season soup to taste with salt and pepper. Cut the bulbs in half lengthwise and remove the cores. Add stock and bring to a simmer. Add the onions and fennel, and cook over medium heat for 30 to 40 minutes, stirring occasionally, until the onions turn a golden brown. Add the onion, leeks, thyme, salt, pepper and ¼ cup of the broth, cover the pan and cook. chop 1 tablespoon of the fronds and reserve.

French Onion Soup Recipe James Martin at Paula McCullough blog

Fennel French Onion Soup Simmer until soup has reduced slightly, about 20 minutes. Cut the bulbs in half lengthwise and remove the cores. Heat a nonstick pot over low heat. Add the sherry and cognac, scraping up the brown bits in the pan, and simmer uncovered for 5. Melt 4 tablespoons unsalted butter in a large, wide pot or dutch oven over medium heat. Add wine and cook until it is absorbed, about 30 seconds. In a large dutch oven or soup pot, melt the butter over. Add the onion, leeks, thyme, salt, pepper and ¼ cup of the broth, cover the pan and cook. Season soup to taste with salt and pepper. Simmer until soup has reduced slightly, about 20 minutes. Add the onions and fennel, and cook over medium heat for 30 to 40 minutes, stirring occasionally, until the onions turn a golden brown. Add stock and bring to a simmer. chop 1 tablespoon of the fronds and reserve. If the onions aren’t browning, turn the heat up. Add the fennel, onions, and thyme and saute for 20 to 25 minutes, until the onions and fennel are very tender and caramelized. Add the onions, 5 fresh thyme sprigs, 2 fresh or dried bay leaves, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper.

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