This cozy, creamy soup tastes like a million bucks. Can you guess what makes it so rich and comforting?


Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 medium sweet onions, thinly sliced
• 1 pinch salt
• Parmesan bread crumbs
  • 1 cup panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons butter, melted
• Soup
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup chopped celery
  • 1/2 cup sliced fennel bulb
  • 3 garlic cloves, minced
  • 1/4 cup white wine
  • 6 cups chicken stock
  • 3 cups chopped fresh kale
  • 1 cup crumbled cooked bacon, divided
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 cups shredded cooked chicken breast
  • 1 package (8 ounces) potato gnocchi
  • 2-1/2 cups shredded cheddar cheese
  • 1 cup heavy whipping cream, warmed
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Method:

1. Caramelize the Onions​

Heat olive oil and butter in a large Dutch oven over medium-high heat. Add the onions and cook for 4-5 minutes, stirring occasionally. Mix in the salt, reduce the heat to low, and cover the pot. Cook for about 15 minutes until the onions are soft, stirring now and then. Take off the lid and continue cooking for another 20 minutes, stirring occasionally, until the onions are deeply browned and very soft. Transfer them to a bowl and set aside.

2. Prepare the Bread Crumb Topping​

Preheat your oven to 350°F (175°C). Line a 15x10x1-inch baking sheet with foil or parchment paper. In a small bowl, mix the panko bread crumbs, Parmesan cheese, and melted butter. Spread this mixture evenly on the prepared baking sheet. Bake for 10-12 minutes, stirring once halfway through, until golden brown. Remove from the oven and let it cool completely.

3. Sauté the Aromatics​

Using the same Dutch oven, heat olive oil and butter over medium heat. Add the chopped celery and fennel and cook for 7-8 minutes until they have softened and started to brown. Add the garlic and cook for just 30-60 seconds until fragrant. Pour in the white wine, bring it to a simmer, and use your spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for 1-2 minutes until the wine has mostly reduced.

4. Build the Soup Base​

To the pot, add the caramelized onions, chicken stock, kale, ¾ cup of the crumbled bacon, soy sauce, salt, thyme, and pepper. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 10-15 minutes.

5. Add Final Ingredients​

Remove the lid and stir in the shredded chicken and gnocchi. Let the soup simmer uncovered for 2-3 minutes until the gnocchi float to the surface. Stir in the shredded cheese. To prevent the cream from curdling, temper it by placing it in a small bowl and whisking in a few ladles of the hot soup broth. Slowly pour this mixture back into the soup, stirring constantly. Mix in the cayenne pepper.

6. Thicken the Soup​

In a small bowl, make a slurry by whisking the cornstarch and water together until smooth. Stir this into the soup and simmer for 2-3 minutes until the soup has thickened.

7. To Serve​

Ladle the hot soup into bowls. Garnish each serving with the remaining crumbled bacon and the prepared Parmesan bread crumbs. Serve immediately.

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