Onion-Fennel Gratin

1. 1

   Preheat the oven to 350.

2. 2

   Butter a 9-by-13-inch glass or ceramic baking dish.

3. 3

   Put the fennel bulbs in a large saucepan of water and add 1 teaspoon of salt.

4. 4

   Bring the water to a simmer over moderate heat and cook the fennel for 1 minute.

5. 5

   Drain the fennel and let cool completely; pat dry with paper towels.

6. 6

   Cut the fennel lengthwise through the core into 1/4-inch-thick slices.

7. 7

   In a large skillet, heat the olive oil.

8. 8

   Add the onions and cook over moderately high heat, stirring occasionally, until golden and softened, about 10 minutes.

9. 9

   Season with salt and pepper.

10. 10

    Spread one-third of the onions in the baking dish and arrange half of the fennel slices on top.

11. 11

    Season with salt and pepper and sprinkle with 1/2 cup of the Pecorino.

12. 12

    Top with half of the onions, the remaining fennel and then the remaining onions.

13. 13

    Sprinkle the remaining 1/2 cup of Pecorino and the breadcrumbs on top and dot with the butter.

14. 14

    Cover with foil and bake for 1 hour, or until the fennel is tender.

15. 15

    Preheat the broiler.

16. 16

    Uncover the fennel and broil for 2 minutes, rotating the dish, until evenly browned.

17. 17

    Let the fennel stand for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.