Fennel With Caramelized Onions

1. 1

   In a skillet cook onion in olive oil over low heat, stirring frequently, for 5 minutes.

2. 2

   Cook and cover for 10 minutes more, stirring occasionally or until onions are very tender and edges are golden.

3. 3

   Add balsamic vinegar and cook and stir until the onions are coated.

4. 4

   Meanwhile, trim fennel; chop enough of the green tops to make 2 tablespoons.

5. 5

   Cut each fennel bulb lengthwise into 6 wedges.

6. 6

   In a medium saucepan cook fennel, covered, in chicken broth for 10-12 minutes or until tender. Drain.

7. 7

   Arrange fennel wedges on a serving plate. Top with onions and sprinkle with nuts and reserved fennel fronds.

* Per serving · 4 servings · Values may vary.

No additional tips available.