Fennel Onion Soup

Everyone who has tasted this soup/gravy has LOVED it! I get so many requests for this recipe. No one can believe it's so simple!

3 bulbs Fennel
1 yellow Onion
3 cloves Garlic
Extra Virgin Olive Oil
Himalayan Salt
Freshly Ground Pepper
4 c. Vegetable Broth ("No-Chicken Broth" is best)

Slice the fennel bulbs (discard all of the green part) and an onion in about the same thickness and lay them on a jellyroll pan (or baking dish). Add 3-5 whole garlic cloves (peeled).

Drizzle everything with olive oil, then salt and freshly ground pepper. Bake at 350 degrees F for 30-45 mins (until they start to brown). Throw it all in the blender with some vegetable broth, then into a pot to warm and adjust the salt and pepper. Add water and/or more vegetable broth to thin.

This can be used thicker as a gravy (it is excellent with mashed potatoes) or thinner as a soup.