Fennel and Onions

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



  1. Heat oil or butter in a large pan with deep sides. Add fennel and onions and cook until soft, stirring occasionally.
  2. When reduced and softer, add herbs and seasonings. Continue on low heat.
  3. 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.
  4. 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.
  5. 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.


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