French onion soup à la Scott

Onion soup à la Scott

That means no onion 😆

Fennel soup à l'orange

Ingredients

3 Fennel bulbs

1/8 cup Butter

48 onces Vegetable stock

1/2 cup Red wine

5 squirts of mustard

Salt and pepper to taste

Zest of 1 orange

Few slices of baguette

Garlic to taste

Butter to spread on bread

A few shakes of Italian seasoning over the bread.

1 cup Shredded Gruyere cheese

Directions

Quarter the Fennel bulbs and and slice them. Cook in butter in a Dutch oven or a big pot, for 15 minutes on medium heat, stirring a few times; until soft. Increase the heat to medium high and cook 15 more minutes stirring constantly. If necessary you might want to add some butter. Scrap the bottom with a wooden spoon and deglaze with the wine to mix in the brown bits. Add 1 tablespoon of flour and cook for a minute. Add the stock (a little bit at a time if there's still brown bits stuck in the bottom). Cook on medium for 35 minutes. Keep an eye on it and lower the heat when it boils too hard.

Prepare garlic toast to your liking.

Ladle the soup in individual oven proof bowls. Top with a little bit of cheese, put the fitting toast on it and cover with more cheese. Broil for 5 minutes. Wait 5 minutes. Take the bowls out of the oven and wait 5 more minutes.

Enjoy!

Comments

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A la Scott

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