Braised Fennel with Caramelized Onions

  • 40 mins
  • 6 ingredients


  • 1 large onion, thinly sliced
  • 1 tbs extra virgin olive oil
  • 1 tbs balsamic vinegar
  • 2 medium fennel bulbs
  • 3/5 cup chicken stock
  • 2 tbs pine nuts or chopped walnuts
  • In a skillet cook onion in hot olive oil over low heat, stirring frequently  for 5 minutes.
  • Cover and cook for 10 minutes more, stirring occasionally, or until the onions are very tender and the edges are golden.
  • Add balsamic vinegar and stir until the onions are coated.
  • Meanwhile, trim the fennel and chop enough green feathery tops to make 2 tbs.
  • Cut each fennel bulb lengthwise into 6 wedges.
  • In a medium sauce pan cook fennel wedges, covered in chicken broth for 10-12 minutes or until tender. Drain.
  • Arrange the fennel wedges on a serving plate, top with the onions, nuts and reserved fennel tops.

Print Recipe

No Comments

Leave a reply