Fennel With Caramelized Onions

From a supermarket recipe card.

Ready In: 25 mins

Serves: 4




  1. In a skillet cook onion in olive oil over low heat, stirring frequently, for 5 minutes.
  2. Cook and cover for 10 minutes more, stirring occasionally or until onions are very tender and edges are golden.
  3. Add balsamic vinegar and cook and stir until the onions are coated.
  4. Meanwhile, trim fennel; chop enough of the green tops to make 2 tablespoons.
  5. Cut each fennel bulb lengthwise into 6 wedges.
  6. In a medium saucepan cook fennel, covered, in chicken broth for 10-12 minutes or until tender. Drain.
  7. Arrange fennel wedges on a serving plate. Top with onions and sprinkle with nuts and reserved fennel fronds.
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