Caramelized Fennel and Onions

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

  • Yield: Makes 2 cups
Caramelized Fennel and Onions

Source: Everyday Food, July/August 2010

Ingredients

  • 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

Directions

  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.

Cook's Notes

To store, refrigerate, up to 3 days.

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