Caramelized fennel and red onions
- 2 large fennel bulbs
- 4 large red (or white) onions
- ½ teaspoon fennel seeds
- 2 tablespoons olive oil
- ½ cup dry white wine
- ½ cup chicken or vegetable
- stock
- 2 tablespoons butter, cut into pieces
Instructions:
This easy side dish is ideal with roast pork or chicken.
- Trim off the bases from the fennel bulbs, then cut them lengthwise into thick wedges. Cut the peeled onions into quarters. Set aside.
- Tip the fennel seeds into a mortar with a seasoning of salt and pepper. Grind to a powder. Sprinkle this over the onions and fennel.
- Heat a wide sauté pan with the olive oil until hot. In batches, fry the onions and fennel over high heat until golden brown, 2–3 minutes on each side. Return all the browned onion and fennel to the pan, then pour in the wine and stock and dot the butter over the vegetables. Cover with a dampened piece of crumpled parchment paper and then with a lid. Bring to a boil. Reduce the heat and simmer until nearly all of the wine has been absorbed, 30–40 minutes. Transfer to a warm platter and serve.