| | Directions | In a large stock pot, add olive oil and turn on medium-low heat. Slice yellow and red onions, halve the pearl onions. Slice the leaks into small rings and place in a bowl of cold water for at least twenty minutes. This will clean the leaks as they grow in very sandy soil. Cut off the tops of the fennel, and slice the bulb. (Save the tops, they have many uses!)
When the oil is heated, add the minced garlic and shallot with a pinch of salt. When they have become translucent, add the broth and raise the temperature to medium-high. Add in one or two sprigs from the fennel and all of the sliced onions. Lower the heat, cover and let simmer 20 minutes. Add spices and let simmer for another hour to hour and a half. If necessary, add more spices and let simmer another 20 minutes.
Serve with provolone cheese and croutons. |
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| Ingredients | | - |  | 3 cloves minced shallot |
| - | | 3 cloves minced garlic |
| - | | 1 large red onion |
| - | | 2 medium yellow onion |
| - | | white pearl onions |
| - | | 3 leaks |
| - | | 1 bulb fresh fennel |
| - | | 2 tablespoons olive oil |
| - | | 2 cans vegetable broth |
| - | | 2 cans beef broth |
| - | | 1/2 teaspoon cayenne pepper |
| - | | 1 teaspoon each of salt and pepper |
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