FAUX ONION SOUP

1. Wash and dry your produce if you haven’t already. Since Napa cabbage is usually a hefty bunch, I chop off the leafy top sections and save them for future dishes, washing later to prevent wilting. Clean the leaves and trim off the greens; we just want the white bits! Slice them into strips ~¼” thick (~.63 cm) to fill 6 cups. Chop off the top and bottom of the fennel bulb, bisect it, remove the core plus any sections of tough/damaged outer layer, then slice into ~¼” strips. Remove the bell pepper’s core, halve it, and slice into ~¼” strips. (15-20 min)

Note: Don’t toss green leafy sections from the cabbage! They’re great for filling dumplings, stuffing spring/egg rolls, adding to burritos/wraps, cooking into stir fry/fried rice, sautéing as a quick side, coleslaw, homemade kimchi, and more! You can freeze them to use in other kinds of soups, too. Save those fennel fronds, which taste similar to dill tinged with anise, if you’d like to use them as garnish. Likewise, stems can be chopped finely to use in relish, broth, sauces, etc.

2. In a large Dutch oven or wide, deep sided sauté pan, heat up the 2 tbsp butter and 2 tbsp olive oil over medium heat. A tall sauce pot gets the job done, but I think the veggies cook better in the other two options. Once the fats look slightly frothy, stir in the sliced fennel, bell pepper, and cabbage ribs. Coat well and cook for 15 minutes, browning a bit. Stir a few times. While the veggies cook, peel the garlic cloves and mince them finely.

3. Make a well in the center of the vegetables. Place the minced garlic cloves and bay leaf in the center of the well. Stir in ½ tsp pepper and 1 tsp dried thyme. Cook for 5 minutes on medium heat. 

4. Reduce the heat to medium-low, cover, and simmer on low heat for 40 minutes. I tend to check in and stir every 10-15 minutes. While it simmers, tidy up your area and make sure that your topmost oven rack is at the highest or second highest level. Line a sturdy, rimmed baking sheet with aluminum foil or parchment paper. Chop any fennel fronds if you want them for garnish.

5. Increase the heat to high. Pour in the 2 tbsp dry sherry and wait for it to cook off. Next, add the 6 cups of beef broth and let the soup come to a light boil (this takes us about 5 minutes at sea level). Reduce the heat, stir in the 1 tsp dried tarragon, 1 tsp salt, ½ tsp pepper, and simmer, uncovered, for 20 minutes. (If using minced fresh tarragon, add this in the last 5 minutes). Taste and see what you think! There’s plenty of room to add extra salt, pepper, acidity (like a splash of lemon), or even a bit of honey or sugar to offset any sour/bitter notes to your palate.

***while the soup simmers***

6. Preheat the oven to 350 F (~176 C). Grate enough Gruyère or Swiss cheese to fill 1 cup (~108 g). Tidy up your area. Prepare 4-8 slices of baguette about 1-1.5″ thick (~2.5-3.8 cm). Place them on the lined baking tray. Toast for 8 minutes, flipping them after 4. You only want them lightly toasted before later putting them under the broiler. Sometimes I like to cut the bread into croutons if I’m not feeling a baguette cheese lid. Discard the used tray liner.

7. Once the soup is done simmering, it’s time for the fun part: melted cheese! Heat the oven to broiler settings. Remove the bay leaf and ladle soup into oven-safe bowls that are safe at 500 F (260 C). Place the bowls on a sturdy baking tray. Top with the bread and shredded cheese, then pop under the broiler for about 3-4 minutes so the cheese melts, lightly browns, but nothing burns. If you don’t have broiler safe bowls, broil the cheesy baguette slices before adding them to soup served in regular bowls.

8. Garnish with extra pepper and any chopped fennel fronds, if so desired. Serve up those good libations and take care not to burn yourself…Bon Appétit!