Roasted Onions, Fennel and Potatoes

This recipe has layers to it like an onion; broth, fennel, potatoes, caramelized onions, croutons, & cheese. The base layer is a savory garlic-dijon-wine broth, almost a stew in it’s own right, which smothers the roasted vegetables. The final surface layers include an oversized crouton and a blanket of toasted mozzarella. There’s no doubt that this recipe will remind you of a timeless bowl of classic French Onion Soup, and will satisfy your soul all the same.

Roasted Onions, Fennel and Potatoes

Preheat the over to 400˚ 

Sauté the vegetables- In a large skillet over medium high heat, add the olive oil. Add onion, fennel, potato wedges and garlic. Cook the vegetables, removing from the pan when brown. Times per vegetables will differ. Place the browned vegetables in an oiled casserole dish. 

In a medium saucepan, simmer the white wine and garlic cloves until almost dry. Add the broth, orange peel, ground fennel, salt and ground pepper and whisk to combine. Simmer until reduced by a third. Whisk in 2 tbsp of vegan butter. Pour over the browned vegetables.

Bake for 30 minutes until the vegetable are tender and brown.  Remove the orange peel. Serve in large flat bowls, topped with a large crouton. Garnish with spoonful of olive tapenade and sprinkle with fennel fronds.

Make the large croutons – Cut 4 thick slices of bread. Cut into large rounds. Note – I used a 3″ round cookie cutter.  Toast until brown. Rub with a garlic clove. Place on a parchment lined sheet pan. Drizzle with Miyoko’s liquid mozzarella. Broil until brown and bubbly. 

serves 4


  • 2 tbsp olive oil
  • 1 large onion, peeled and cut into 8 wedges
  • 1 large fennel bulb, cut into 8 wedges
  • 3 yukon potatoes, peeled and cut into wedges
  • 10 cloves of garlic, peeled
  • ½ cup white wine
  • 1½ cups vegetable broth
  • 2 strips of orange peel
  • ½ tsp ground fennel
  • ½ tsp Maldon salt flakes
  • freshly ground black pepper, to taste
  • 2 tbsp Miyoko’s vegan butter


  • 1 loaf of sourdough or gluten free bread
  • 1 clove garlic, peeled
  • ⅓ cup Miyoko’s liquid vegan pizza mozzarella


  • 2 tbsp of olive tapenade.
  • 2 tbsp fennel fronds