I was most excited about making this one. Ina explains that this is her take on french onion by "turning up the volume" with fennel. It was so good. The recipe calls for 4 tbsp unsalted butter, 1/4c olive oil, 3lbs spanish onion, 2lbs fennel (core removed), 1/2 c dry sherry, 1/2 cognac or brandy, 1 1/2 c dry white wine, 8 cups beef broth, 3 bay leaves, 1tbsp kosher salt, ground black pepper, sliced sourdough, 6 oz grated Gruyère cheese. The soup takes a good amount of time to make but probably the most labor intensive part is slicing the onions and fennel--5lbs total is a lot! It was well worth it though. Definitely going to make this again. All and all I would say the Barefoot Contessa party was a delic
ious, fun and cheese-y success.
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