A side dish I make every month or two now is fennel and onions, cooked into submission over a few hours on low heat. I tend to eat it with mac n cheese or meat, and pack some for a friend who also particularly likes this dish. Most of the ingredients are substitutable by type and I use what I have on hand. My most recent batch included tarragon, which was a good addition.
- 2 fennel bulbs, thinly sliced
- 1 or 2 large onions as you prefer, thinly sliced
- 2 Tbsp oil or butter
- ~1 cup stock
- ~1/3 cup white wine
- At least 1 fresh herb, chopped fine, to taste. 2 are better.
- Dried savory, to taste
- Salt and pepper, to taste
- Heat oil or butter in a large pan with deep sides. Add fennel and onions and cook until soft, stirring occasionally.
- When reduced and softer, add herbs and seasonings. Continue on low heat.
- Once more liquid is needed to keep vegetable from darkening, alternately add enough stock or wine to just cover the bottom of the pan each time more liquid is needed.
- Cook down to desired consistency; I find the flavors meld better when extremely limp and it takes up only a fraction of the space it did at the beginning.
- Serve or store.
Wine isn’t necessary if you don’t drink. I prefer using Arbor Mist wines in this dish as it gives a lovely fruity flavor.
Originally I made this dish with more butter rather than stock, but this version is healthier. If not using wine, a bit more butter would help for flavor.
I do use different amounts of onion depending on the flavor balance I want, or how many I have.
Measurements are estimated. It’s really not a problem for this particular recipe. If you try it and make adjustments, let me know how it turns out.