Million Dollar Soup

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large Dutch oven or soup pot over medium-high heat. When the butter is melted, add the sliced onions. Saute the onions for four to five minutes, stirring occasionally. Add a pinch of salt. Reduce the heat to low, cover the pot and let the onions cook for 15 minutes, stirring once or twice. Then, remove the lid and let the onions cook for another 20 minutes or so until they're very soft and browned. Transfer the onions to a small bowl and hold them aside. Editor's Tip: Once the lid is off the pot, keep the stirring to a bare minimum. The best browning will occur when the onions are disturbed as little as possible.

While the onions are cooking, preheat the oven to 350°F. Line a 15x10x1-inch baking sheet with foil or parchment. Combine the panko bread crumbs, grated Parmesan and melted butter in a small bowl, stirring until the crumbs are moistened. Spread the bread crumbs over the baking sheet and place them in the oven. Bake the crumbs for 10 to 12 minutes, stirring once, until the crumbs are golden brown. Remove them from the oven and let them cool on the baking sheet.

Add a tablespoon each of olive oil and butter to the pot, and heat them over medium heat. When the butter is melted, stir in the diced celery and fennel. Saute and stir the vegetables for seven to eight minutes, until they're softened and beginning to brown. Add in the minced garlic and saute for an additional 30 to 60 seconds.

Pour in the white wine. As it bubbles, stir the vegetables and scrape the browned bits from the bottom for one to two minutes until mostly dissolved. Add the caramelized onions, chicken stock, chopped kale, 3/4 cup diced bacon, soy sauce, salt, thyme and pepper to the pot. Increase the heat to bring everything to a boil. Then, reduce the heat, cover the pot and simmer the ingredients for 10 to 15 minutes.

Remove the lid. Stir the shredded chicken and gnocchi into the soup and simmer, uncovered, for two to three minutes or until the gnocchi floats to the top.

Add the shredded cheddar cheese, and stir the soup until the cheese is melted. Spoon a little of the hot broth into the heavy cream in a bowl to temper it. Then, slowly pour the cream into the soup, stirring constantly to blend it in. Stir in the cayenne pepper. Whisk the cornstarch and cold water together in a small bowl, then stir the mixture into the soup. Simmer the soup while stirring it for two to three minutes longer, until it thickens. Remove the pot from the heat.

Ladle the soup into serving bowls. Top each bowl with some of the remaining diced bacon and the toasted Parmesan bread crumbs. Serve the soup while it's hot.