Slow Cooked Fennel Soup au Gratin
Dry sherry adds just the right touch to this enjoyable soup that practically prepares itself in the slow cooker. When ready to serve, each bowl is topped with a cheesy slice of toasted French bread to take it to the next level.
Ingredients
8 cups Swanson® Beef Broth
2 tablespoons dry sherry
2 teaspoons dried thyme, crushed
3 tablespoons butter
1 fennel bulb, sliced (about 4 cups)
2 large onion, sliced (about 4 cups)
8 slices French bread, about 1/2-inch thick
0.5 cup shredded Italian cheese blend(about 2 ounces)
2 tablespoons dry sherry
2 teaspoons dried thyme, crushed
3 tablespoons butter
1 fennel bulb, sliced (about 4 cups)
2 large onion, sliced (about 4 cups)
8 slices French bread, about 1/2-inch thick
0.5 cup shredded Italian cheese blend(about 2 ounces)
Instructions
Stir the broth, sherry, thyme, butter, fennel and onions in a 5 1/2-quart slow cooker. Cover and cook on HIGH for 5 to 6 hours or until the vegetables are tender.
Heat the broiler. Place the bread slices on a baking sheet. Top each bread slice with 1 tablespoon of the cheese. Broil 4 inches from the heat for 1 minute or until the cheese is melted.
Divide the soup mixture amoung 8 serving bowls. Top each with 1 cheese toast.
Heat the broiler. Place the bread slices on a baking sheet. Top each bread slice with 1 tablespoon of the cheese. Broil 4 inches from the heat for 1 minute or until the cheese is melted.
Divide the soup mixture amoung 8 serving bowls. Top each with 1 cheese toast.
Slow Cooked Fennel Soup au Gratin
Print
Dry sherry adds just the right touch to this enjoyable soup that practically prepares itself in the slow cooker. When ready to serve, each bowl is topped with a cheesy slice of toasted French bread to take it to the next level.
Ingredients
8 cups Swanson® Beef Broth2 tablespoons dry sherry2 teaspoons dried thyme, crushed3 tablespoons butter1 fennel bulb, sliced (about 4 cups)2 large onion, sliced (about 4 cups)8 slices French bread, about 1/2-inch thick0.5 cup shredded Italian cheese blend(about 2 ounces)
Instructions
Stir the broth, sherry, thyme, butter, fennel and onions in a 5 1/2-quart slow cooker. Cover and cook on HIGH for 5 to 6 hours or until the vegetables are tender.Heat the broiler. Place the bread slices on a baking sheet. Top each bread slice with 1 tablespoon of the cheese. Broil 4 inches from the heat for 1 minute or until the cheese is melted.Divide the soup mixture amoung 8 serving bowls. Top each with 1 cheese toast.
Recommended
Holiday Sugar Cookies
Bring a little joy to the world with these tasty sugar cookies. Show even the crankiest scrooge that it's never too early for the Holiday Season!
Egg Rolls
Learn how to make this classic, all-time favorite Chinese dish by using this easy to follow and simple recipe.
Lemony Chicken Saltimbocca
An easy, Italian-inspired dish that combines tender chicken, woodsy sage, bright lemon, and salty prosciutto into one delectable meal.
Balsamic & Parmesan Roasted Cauliflower
This is not your typical appetizer, try this simple yet very tasty snack, one that you wont soon forget!
Top Videos
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal
Pizza Margherita in 4 Easy Steps
Come celebrate the spirit of Italian cuisine with a delicious thin-crust pizza adorned with the colors of the Italian flag: Green from basil, white from mozzarella. and red from tomato sauce. A must-have for homemade pizza lovers!