Thursday, August 5, 2010

Caramelized Fennel and Onion

A CSA member from Rutledge, PA highly recommends this recipe from a February 2010 article in the Philadelphia Inquirer, titled "A Winning Dinner Party."

Caramelized Fennel and Onion
2 fennel bulbs
1 to 3 tablespoons of butter
1 medium onion, sliced in thin rings
1 tablespoon sugar (simple syrup of brown sugar may be substituted)
1/2 teaspoon kosher or sea salt


1. Wash and trim the fennel. Cut off the stalks and root end.

2. Cut bulbs in half and discard any tough outer layers. Slice as you would an onion, making thin rings.

3. Melt the butter in a heavy skillet over medium heat. Add the fennel and onion. Stir to spread butter. Reduce the heat to medium-low and stir occasionally until the fennel softens, about 10 minutes.

4. Add the sugar and salt. Stir as it cooks another 10 or even 20 minutes, until the fennel and onions are a bit brown and tender. The longer and slower over low heat, the better the caramelization.

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