If you are someone who is not that fond of fennel, you’ve got to try it this way. The carmelized onions and fennel are addictively yummy.
INGREDIENTS:
1 bunch fennel
1 onion
Olive Oil
salt and pepper
METHOD:
Preheat oven to 425. Cut off the stems of the fennel (I give these to my kids to chew on) and trim off any browned area on the base. Slice the fennel bulbs into six or eight wedges each. Cut them through the base so that each wedge holds together. Clean any dirt that has collected in-between spaces. Slice an onion in half and slice each half vertically so that you have slim wedges of onion. Toss the fennel and onions with olive oil, salt and pepper. Dollop a generous amount of olive oil in a roasting pan, then add the onions and fennel. Cover pan with foil and cook for 30 minutes. Uncover and cook another 15-30 minutes until fennel and onions are tender and carmelized.
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