Title: Fennel soup with baked onions
Yield: 8 servings
Preheat oven to 325 deg F
Put onions in a pan and sprinkle with pepper. Add 1/2 cup chicken stock and cover pan with foil.
Bake in oven for 1 1/2 hours. Remove onion and squeeze out. Puree onion.
Whisk onion puree into milk and 4 cups of stock.
Add fennel, potatoes, and carrot and cook 30 minutes.
Stir in evaporated milk and season with salt and pepper.
Garnish each dish with fresh fennel.