Braised Fennel with Onions and Balsamic Vinegar

1. 1

   Heat oil in large deep skillet over medium heat.

2. 2

   Add onions and cook, stirring, until browned, 5 minutes.

3. 3

   Add fennel and garlic; cook, stirring occasionally, until fennel begins to soften, 5 minutes.

4. 4

   Add broth, bay leaves, salt, and pepper.

5. 5

   Bring to a simmer, reduce heat to medium-low, and cook, covered, until the fennel is tender-crisp, 10 minutes.

6. 6

   Increase heat to high, and cook until almost all of the liquid is evaporated, 3 to 5 minutes.

7. 7

   Remove bay leaves.

8. 8

   Stir in marjoram and vinegar; cook 1 minute, or until flavored through.

* Per serving · 4 servings · Values may vary.

No additional tips available.