**Fennel with Caramelized Onions: A Sweet and Savory Side Dish**
Fennel is a versatile vegetable that deserves more attention. With its mild licorice flavor and crunchy texture, it's a great addition to salads, stir-fries, and roasted vegetable platters. But have you ever tried fennel cooked with caramelized onions? It's a match made in heaven! The sweetness of the onions perfectly complements the fennel's subtle anise flavor, creating a side dish that's both elegant and comforting. If you're looking for a new way to enjoy fennel, give this recipe a try. You won't be disappointed!
This recipe is also incredibly easy to make. Simply slice the fennel and onions, then cook them in a skillet with a little butter or oil until they're caramelized and tender. Season with salt and pepper, and you're done! You can serve this dish as a side dish with roasted chicken or fish, or as a vegetarian main course. It's also delicious when topped with crumbled feta cheese or grated Parmesan cheese.
In addition to the classic fennel with caramelized onions recipe, this article also includes a few variations to keep things interesting. Try adding some chopped sun-dried tomatoes or olives for a Mediterranean twist. Or, for a bit of heat, add a pinch of red pepper flakes. You can also use different types of onions, such as red onions or shallots. No matter how you make it, fennel with caramelized onions is a delicious and versatile dish that's sure to please everyone at the table.
CARAMELIZED ONION AND FENNEL RISOTTO
A hearty risotto flavored with a taste of fall by caramelized onions and fennel. "Being vegetarian or vegan around the holidays is incredibly difficult," says Joe DiMaria of Somerville, who sent us this recipe. "It's even more difficult when you don't like squash, root vegetables or sweet potatoes."
Provided by Tara Parker-Pope
Categories dinner, main course
Time 1h
Yield Serves 6
Number Of Ingredients 13
Steps:
- In a heavy pot or Dutch oven, heat oil and 2 tablespoons butter over medium-low heat. When butter is melted, add sliced onion and fennel and stir until coated. Cover the pan and cook slowly until tender, about 10 minutes. Stir in salt and sugar. Raise heat to medium-high and cook, stirring frequently until onions are dark brown, about 25-30 minutes.
- Simmer broth in a separate pot on the stove.
- To the onions and fennel, add garlic, Arborio rice and herbs. Cook, stirring frequently until the rice is translucent around the edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes. When the wine is fully absorbed, add 2 cups hot broth and simmer, stirring every 3 to 4 minutes until liquid is absorbed, about 12 minutes. Stir in another 1/2 cup of hot broth and cook, stirring constantly until absorbed. Repeat with additional broth 2 or 3 more times, until rice is al dente. Remove risotto from heat and stir in remaining 1 tablespoon butter and Parmesan. Serve.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 5 grams, Carbohydrate 58 grams, Fat 12 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 311 milligrams, Sugar 2 grams, TransFat 0 grams
CARAMELIZED FENNEL AND ONIONS - A SLOW, EASY MEDITERRANEAN SIDE
Sliced Fennel and onions are sautéed first then slowly cooked until they are caramelized to a toasty brown, finished with Parmesan, lemon, and Italian parsley. A great side dish with a sweet flavor and licorice notes.
Provided by Marisa Franca @ All Our Way
Categories Appetizer side Vegetables
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat olive oil and butter in a large skillet uncovered over medium-high heat. Add the sliced fennel and onions and stir to coat. Stir occasionally, after 10 minutes sprinkle the vegetables with about a teaspoon salt. Lower the temperature to medium. You want the pan hot enough to get the caramelization going but not so much that the fennel and onions dry out. If that does happen, add a tablespoon or two of water.
- Stir occasionally, scraping up any bits that are on the bottom. The brown bits are the ones with the most flavor. Cook for another 30 minutes or up to an hour, depending on how impatient you are. The longer it cooks the more caramelized the onions and fennel become. Taste test along the way. The dish will have a lot of flavor and doesn't have to be cooked down all the way.
- When ready to serve, remove the pan from the heat, add in the grated Parmesan cheese, the chopped parsley, lemon zest, and lemon juice, and black pepper.
- Sprinkle with slivered basil leaves, if desired. Or serve with the fennel fronds.
- Pan roasted fennel is excellent served with Italian sausages, pork chops, roast chicken, seafood, or on crostini. I can't think of anything that I wouldn't serve with it.
Nutrition Facts : Calories 256 kcal, Carbohydrate 14 g, Protein 4 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 19 mg, Sodium 190 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
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
CARAMELIZED FENNEL AND ONIONS
Sliced onions and fennel, slowly cooked until lightly browned, tossed with Parmesan, lemon, and parsley.
Provided by Elise Bauer
Categories Side Dish Caramelized Onion Fennel Onion
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Cook fennel and onions in olive oil and butter: Heat olive oil and butter in a large, uncovered, wide pan on medium high heat. Add the sliced fennel and onions and stir to coat. Stir occasionally. After about 10 minutes, sprinkle the onions and fennel with salt. Lower the temperature to medium. You want to strike a balance between allowing the pan to get hot enough so that some caramelization (when the natural sugars in the onion and fennel start to brown) and keeping the pot from getting so hot that the onions and fennel dry out. If it becomes an issue, you can add a couple tablespoons of water to the pan to help the onions and fennel to keep from drying out too much.
- Scrape up browned bits: Stir occasionally, scraping up any browned bits from the bottom of the pan. Note that the browned bits are the tastiest parts. Cook for another 30 minutes to an hour, depending on how much of a hurry you're in, and how caramelized you want your mixture to be. The longer you cook, the more caramelized and browned. Taste test along the way to see if the cooking has been sufficient for your taste. By the way, the onions and fennel will have plenty of flavor without having to be completely cooked down and browned all over.
- Toss with Parmesan, parsley, lemon: When ready to serve, remove from heat and toss in the freshly grated Parmesan cheese, the chopped parsley, lemon zest and lemon juice. Taste and add more lemon juice if necessary. Serve alone as a side to chicken or seafood, or on crackers or thinly sliced toasted baguette for a crostini. You can also use it as a filling for a rustic tart . Links: How to Slice an Onion
Nutrition Facts : Calories 214 kcal, Carbohydrate 11 g, Cholesterol 13 mg, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, Sodium 307 mg, Sugar 5 g, Fat 18 g, ServingSize Serves 4, UnsaturatedFat 0 g
FENNEL WITH CARAMELIZED ONIONS
Make and share this Fennel With Caramelized Onions recipe from Food.com.
Provided by dicentra
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a skillet cook onion in olive oil over low heat, stirring frequently, for 5 minutes.
- Cook and cover for 10 minutes more, stirring occasionally or until onions are very tender and edges are golden.
- Add balsamic vinegar and cook and stir until the onions are coated.
- Meanwhile, trim fennel; chop enough of the green tops to make 2 tablespoons.
- Cut each fennel bulb lengthwise into 6 wedges.
- In a medium saucepan cook fennel, covered, in chicken broth for 10-12 minutes or until tender. Drain.
- Arrange fennel wedges on a serving plate. Top with onions and sprinkle with nuts and reserved fennel fronds.
Nutrition Facts : Calories 120.3, Fat 6.8, SaturatedFat 0.8, Sodium 203.4, Carbohydrate 13.4, Fiber 4.4, Sugar 2.5, Protein 3.4
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.
Tips:
- Choose the right fennel: Look for fennel bulbs that are firm and have no blemishes. The fronds should be bright green and fragrant.
- Trim the fennel: Cut off the root end and the tough outer leaves of the fennel. Slice the bulb in half lengthwise and remove the core.
- Caramelize the onions slowly: Use a heavy-bottomed pan and cook the onions over medium-low heat. This will help them caramelize evenly and develop a deep, rich flavor.
- Add some sweetness: If you like, you can add a pinch of sugar or a drizzle of honey to the caramelized onions. This will help balance the bitterness of the fennel.
- Season to taste: Be sure to taste the fennel and caramelized onions before serving and adjust the seasonings as needed.
Conclusion:
Fennel with caramelized onions is a simple but delicious dish that can be served as a side dish or main course. The fennel is tender and flavorful, while the caramelized onions add a sweet and savory touch. This dish is sure to please everyone at your table.
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