Fennel With Caramelized Onions

Total Time
25mins
Prep 10 mins
Cook 15 mins

From a supermarket recipe card.

Ingredients Nutrition

Directions

  1. In a skillet cook onion in olive oil over low heat, stirring frequently, for 5 minutes.
  2. Cook and cover for 10 minutes more, stirring occasionally or until onions are very tender and edges are golden.
  3. Add balsamic vinegar and cook and stir until the onions are coated.
  4. Meanwhile, trim fennel; chop enough of the green tops to make 2 tablespoons.
  5. Cut each fennel bulb lengthwise into 6 wedges.
  6. In a medium saucepan cook fennel, covered, in chicken broth for 10-12 minutes or until tender. Drain.
  7. Arrange fennel wedges on a serving plate. Top with onions and sprinkle with nuts and reserved fennel fronds.

Reviews

(1)
Most Helpful

Terrific way to enjoy fennel! I made this just as written, using the walnuts. Most of my fennel wedges seperated, but that was no big deal...... it still looked great on a serving platter topped with those yummy balsamic carmelized onions! Thanx for sharing this one; it's a keeper for sure!

*Parsley* March 30, 2009

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