Braised Fennel with Caramelized Onions

Choose very hard, pearly-pale, squat bulbs with minimal stalks and no sign of splitting or browning. Although fennel resembles celery, it does not store as well. It keeps 3 to 4 days, wrapped in plastic, in the coldest part of the refrigerator. Fennel can be eaten raw or cooked. When cooked, it has a lighter flavor.

Ingredients

1 large red onion, thinly sliced 1 tbsp. olive oil
1 tbsp balsamic vinegar
2 medium fennel bulbs

3/4 cup reduced-sodium chicken broth

2 tbsp pine nuts or chopped walnuts

Directions

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In a skillet cook onion in hot olive oil over low heat, stirring frequently for 5 minutes. Cover and cook 10 minutes more, stirring occasionally, or until onions are very tender and edges are golden. Add balsamic vinegar and cook and stir until onions are coated.

Meanwhile, trim fennel; chop enough of the green tops to make 2 tablespoons. Cut each fennel bulb lengthwise into 6 wedges. In a medium saucepan cook fennel wedges, covered, in chicken broth for 10 to 12 minutes or until tender. Drain.

Arrange fennel wedges on a serving plate. Top with onions and sprinkle with nuts and reserved fennel tops.

Makes 4 servings