"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Fennel and Red Onion Recipe

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This recipe for Roasted Fennel and Red Onion, by , is from Our Favorites for Sarah and Lance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Stabelfeldt
Added: Thursday, May 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lg fennel bulbs, trimmed. 2 sm red onions, quartered
1 tbsp butter, melted 1 tbsp olive oil
1 tbsp balsamic vinegar

Directions:
Directions:
Heat oven to 400. Cut fennel bulbs lengthwise into 8 wedges each. Toss fennel and onion in a roasting pan with butter, oil, salt and pepper. Roast veggies, stirring halfway through roasting, 25 minutes or till tender. Add vinegar, toss to coat.

Number Of Servings:
Number Of Servings:
2

 

 

 

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