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Ingredients
  • 2 large fennel bulbs, about 3 pounds total, stalks and fronds removed (reserve a few fronds for garnish)
  • 1 small yellow onion
  • 1 ½ tablespoons olive oil
  • 1 ½ teaspoons Kosher salt and freshly ground black pepper, to taste
  • ¾ cup vegetable or chicken broth
  • 2 ounce about ½ cup grated Gruyere cheese
  • 1 ounce about ½ cup finely grated Parmesan cheese
  • ⅓ cup Panko breadcrumbs, or gluten free panko
  • ⅛ teaspoon freshly ground nutmeg
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