- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This soup goes back, as Gwyneth Paltrow writes in My Father's Daughter, to a French restaurant called La Serre in Los Angeles where she used to eat with her father. "I've always loved the idea of French onion soup," Gwyneth says, "without actually liking the soup itself." She cooks the onions slowly with fennel and lots of garlic, makes the soup with vegetable stock and sets the filled bowls under the broiler topped with a slice of toasted bread and a generous handful of grated cheese.
Ingredient:
- 3 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
- 1 large fennel bulb, thinly sliced
- 1 large onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon dried oregano, crumbled
- Two 14-ounce cans cannellini beans, drained and rinsed
- 1 quart vegetable stock or broth
- Salt and freshly ground pepper
- Six 3/4-inch-thick slices of sourdough bread
- 2/3 cup freshly grated Parmigiano-Reggiano cheese
