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Braised Fennel with Onions and Balsamic Vinegar Recipe

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This recipe for Braised Fennel with Onions and Balsamic Vinegar is from The Hawthorne Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp. olive oil
8 ounces pearl onions (about 2 cups), peeled

3 large fennel bulbs (about 2 1/4 pounds), trimmed, cored and thinly sliced lengthwise
1 Tbsp. minced garlic
1 cup chicken broth
2 bay leaves
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp. chopped fresh marjoram or oregano leaves
1 to 2 Tbsp. balsamic vinegar
Directions:
Directions:
In a large, deep skillet, heat oil over medium heat. Add onions and cook, stirring, until browned, about 5 minutes. Add fennel and garlic; cook, stirring occasionally, until fennel begins to soften, about 5 minutes more.

Add broth, bay leaves, salt and pepper. Bring to a simmer, reduce heat to medium-low, cover and cook until fennel is tender-crisp, about 10 minutes.

Uncover, increase heat to high and cook until almost all the liquid evaporates, 3 to 5 minutes. Remove bay leaves, stir in marjoram and vinegar and cook about 1 minute more.
Number Of Servings:
Number Of Servings:
10

 

 

 

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