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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.

  • Yield: Makes 2 cups

Source: Everyday Food, July/August 2010


  • 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


  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.

Reviews Add a comment

  • agd
    4 MAR, 2014
    This was a delicious recipe which worked great as a side for salmon, definitely something I'd try again!