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Caramelized Fennel and Onions with Orange Rind

Updated February 23, 2016
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Cookbook

Breaking Bread in L'Aquila

Published by Food and Fate Publishing

Fennel is a favorite ingredient in many of our meals. In fact, it’s often eaten raw, as a kind of palate cleaner and digestive, after eating dinner. This very versatile vegetable, which has a mild licorice flavor, combines beautifully with orange and is perfect with any meat or fish.

Serves6

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 30 minutes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Courseside dish, vegetable

Dietary Considerationside dish, vegetable

Mealdinner

Taste and Texturefruity, savory, spiced, sweet

Type of Dishvegetable

Ingredients

  • 3 fennel bulbs, tops and fronds removed (save them for garnish)
  • 1 medium red onion, thinly sliced
  • Salt and fresh ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons salted butter
  • 1 orange

Instructions

Cut each fennel bulb in half, remove stalks and root ends, and cut into 1?4-inch slices. Combine with the sliced onion. Add salt and pepper.

Heat the oil and butter together in a large skillet over a medium heat. Add the fennel and onion, and cook, stirring occasionally, for about 10 minutes or until they’re caramelized.

Zest then juice the orange. Add juice to the fennel and onion mixture and stir.

Garnish with fronds and orange zest. Serve immediately.

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