Best 3 Caramelized Fennel And Onions Recipes
Indulge in a culinary journey with our tantalizing caramelized fennel and onions recipes, a symphony of sweet, savory, and umami flavors. Embark on a delightful exploration of culinary possibilities, from simple side dishes to elegant main courses, all featuring the harmonious blend of caramelized fennel and onions. Discover the art of slow-cooking these humble ingredients until they transform into a delectable tapestry of flavors, ready to elevate any meal. Whether you're seeking a vegetarian delight, a succulent seafood dish, or a hearty meat-based entrée, our collection of recipes caters to diverse palates. Prepare to be captivated by the caramelized fennel and onion risotto, a creamy and flavorful masterpiece that showcases the perfect balance of textures and tastes. Delight in the aromatic symphony of caramelized fennel and onion tart, where flaky pastry embraces a savory filling that will tantalize your taste buds. For those craving a hearty and comforting meal, the caramelized fennel and onion chicken is a must-try, offering tender chicken enveloped in a rich and flavorful sauce. And for a unique twist, the caramelized fennel and onion pizza will surprise you with its combination of sweet and savory notes, making it a delightful option for both casual gatherings and special occasions.
Here are our top 3 tried and tested recipes!
CARAMELIZED FENNEL AND ONIONS
Slowly caramelized fennel and onion make a simple pizza topper (try the on our Fontina, Fennel, and Onion Pizza) or a condiment on their own.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- In a large skillet with a tight-fitting lid, heat extra-virgin olive oil over medium-high. Add fennel and onion, and season with coarse salt and ground pepper. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Reduce heat to medium, cover, and cook 5 to 7 minutes. Uncover, add 1 tablespoon water, and cook, stirring constantly, until golden brown and soft, 2 minutes.
Nutrition Facts : Calories 39 g, Fat 1 g, Fiber 1 g
LABNEH DIP WITH CARAMELIZED ONIONS AND FENNEL
Using labneh as its base, which is a thick and creamy Middle Eastern yogurt cheese, this dip mixes in deeply caramelized onions and fennel along with thyme and savory Worcestershire sauce. Serve it alongside some crackers and crudité for an easy yet impressive appetizer, or dollop it onto grilled chicken, lamb, or roasted eggplant.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h20m
Yield Serves 8
Number Of Ingredients 10
Steps:
- In a large saucepan, heat 2 tablespoons oil over medium. Add onions, fennel, thyme, and 1/4 teaspoon salt. Cook, stirring often, until brown, about 45 minutes. (If necessary, add a splash of water to keep onions from sticking.) Add sherry and Worcestershire; cook until evaporated, about 5 minutes. Let cool completely.
- Stir together labneh, garlic, and 1 teaspoon salt. Spread into a bowl or plate; top with onion mixture. Drizzle with remaining 1 tablespoon oil, sprinkle with more thyme, and serve with crackers and crudités.
TOASTED FENNEL CRUSTED TUNA WITH RIOJA RED WINE SAUCE, CARAMELIZED BABY ONIONS AND BRAISED FENNEL
Steps:
- For the Rioja Red Wine Sauce: Place port, wine, sugar and honey in a medium stainless steel saucepan and cook over high heat until reduced to 1/4 cup, let cool. Place reduced liquid in a blender and with the motor running, add oil until emulsified. Season with lemon juice and salt and pepper to taste.
- For the Pearl Onions: Place water, butter and sugar in a medium saucepan and cook until the butter and sugar is melted. Add onions and cook over high heat until the water has evaporated and the onions are cooked through and caramelized. Season with salt and pepper and lemon juice.
- For the Tuna: Heat a small saute pan over high heat. Add the fennel seeds and toast for 1 to 2 minutes. Place the seeds in a coffee grinder and grind until coarsely chopped. Season the tuna with salt and pepper to taste on both sides. Dredge 1 side of each fillet in the fennel seeds. Heat the oil in a large saute pan over high heat. Saute the tuna, fennel-side down until golden brown 1 to 2 minutes. Turn the fish over and continue cooking for 1 minute for rare doneness. Drizzle the fish with Rioja sauce and parsley. Serve with caramelized onions and braised fennel.
- For the Braised Fennel: Brown fennel in olive oil in medium pan. Deglaze pan with wine and stock. Season with salt and pepper. Cover and braise until tender.
Tips:
- Choose the right fennel. Look for bulbs that are firm and heavy, with no blemishes or bruises.
- Trim the fennel properly. Cut off the root end and any wilted or discolored leaves. Then, cut the bulb in half lengthwise and remove the core.
- Slice the fennel thinly. This will help it caramelize evenly.
- Use a heavy-bottomed pan. This will help to distribute the heat evenly and prevent the fennel from burning.
- Cook the fennel over low heat. This will allow it to caramelize slowly and develop a deep flavor.
- Stir the fennel frequently. This will help to prevent it from sticking to the pan and burning.
- Add a splash of vinegar or lemon juice. This will help to brighten the flavor of the fennel.
- Serve the fennel immediately. It can be served as a side dish or used as a topping for pizza, pasta, or fish.
Conclusion:
Caramelized fennel and onions are a delicious and versatile dish that can be enjoyed in many different ways. They are perfect for a quick and easy side dish or as a topping for your favorite dishes. With their sweet and savory flavor, caramelized fennel and onions are sure to please everyone at your table.
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