Caramelized Onion and Fennel

My good friends, Patti and Jim, introduced me to oven-roasted fennel. It is divine. Here is a way to enjoy that taste from the stove top. The fennel in the CSA this week was harvested much smaller than I am used to seeing. You can use the whole plant!


Caramelized Onion and Fennel

1 onion, cut in half, then in 1/4" slices
2-3 small fennel bulbs with part of the stalks, sliced
1 T olive oil
salt and pepper

1. Heat olive oil over medium heat in a heavy-bottomed pan. Add onions and cook until browned about five minutes. Turn down heat to low and add fennel and season with salt and pepper. Continue cooking and stirring for about 45 minutes, adding a few drops of water as necessary to prevent sticking.