Fennel and Onions
a recipe that serves 2-4 by
Ingredients:
1 large fennel bulb
1 large yellow onion (as big as the fennel)
2 tablespoons olive oil
2-3 tablespoons capers, drained
Directions:
1. Cut off all stalk stubs of fennel, fern and ugly spots on bulb. Cut bulb into quarters and remove all core inside and out. Cut each quarter into 3 or 4 wedges. Fan out all pieces to separate them.
2. Remove onion skin and a slice of the top and bottom that is holding the onion together. Cut onion in half and each half into 5 wedges, then fan then out.
3. Spray 10″ frying pan with pam, add oil and heat. Add fennel and mix well to coat the fennel with the hot oil, while cooking on medium high heat for approximately 5 minutes. Stir at least once during this time.
4. Add onion, mix well to coat with the hot oil, lower het to medium and cook for 5 minutes stirring occasionally. Add capers and mix well, cook for another 20-25 minutes stirring occasionally. Onions should caramelize and fennel should be fork tender.
Notes:
Serves well with sausage or pork chop dishes.