French Onion and Fennel Soup with Gruyere Toasts
To make this in a slow-cooker, simply combine all the ingredients except the bread and cheese in a slow cooker and simmer on low for 4 to 6 hours until the vegetables are soft.
Ingredients
- 2 medium onions halved and thinly sliced
- 1 fennel bulb trimmed and diced
- 1 tablespoon unsalted butter
- 2 tablespoons white wine
- 6 cups beef stock
- 1 demi-baguette thinly sliced
- 1 cup grated Gruyère cheese
Instructions
- Heat the butter and 1 tablespoon of olive oil in a large Dutch oven. Cook onions and fennel over medium-low heat, stirring occasionally, until soft and caramelized, about 30 minutes. Add wine and cook until it is absorbed, about 30 seconds. Add stock and bring to a simmer. Simmer until soup has reduced slightly, about 20 minutes. Season soup to taste with salt and pepper.
- When ready to serve: Preheat oven to 450°F. Meanwhile, place the baguette on a rimmed baking sheet. Toast in the oven until crispy but not browned, about 3 minutes. Sprinkle each slice with the cheese and return to the oven until cheese is melted and beginning to brown, about 4 minutes more.
- Ladle the soup into bowls and top with the gruyere toasts.