No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Caramelized Fennel and Onions

Slowly caramelized fennel and onion make a simple pizza topper or a condiment on their own.

  • yield: Makes 2 cups




  • 1 tablespoon extra-virgin olive oil
  • 1 fennel bulb, trimmed, cored, and thinly sliced
  • 1 large yellow onion, halved and thinly sliced
  • Coarse salt and ground pepper

Cook's Note

To store, refrigerate, up to 3 days.


  1. Step 1

    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.

Everyday Food, July/August 2010



Reviews (1)

  • agd 4 Mar, 2014

    This was a delicious recipe which worked great as a side for salmon, definitely something I'd try again!