• Ingredients: 15
  • Serves: 2

Charred onion and fennel soup with 15- to 16-ounce cans kidney beans, undrained.


  • 3 15- to 16-ounce cans kidney beans, undrained


  • 1 12-ounce package wonton wrappers
  • 1 large egg, beaten to blend

Fried shallots and sauce

For sauce

  • Special equipment: 8 pcs. kitchen string

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 Preheat oven to 350°F. Bake bread until crisp and cheese begins to melt, about 15 minutes. Melt butter in heavy large pot over medium-high heat.

    For this step you will need

  2. Step 2 Add onion and fennel; sauté until deep brown around edges, about 10 minutes. Stir in broth and thyme.

    For this step you will need

  3. Step 3 Simmer, uncovered, until onion and fennel are soft, about 5 minutes. Stir in liqueur, if desired; simmer 2 minutes.