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Stewed Fennel and Onions

Here's how you make Stewed Fennel and Onions
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  • Servings: 5
  • Prep: 10m
  • Cook: 45m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 3/4 cup olive oil (approximately, divided)
  • 4 cups cubed bread (stale bread, whole wheat, sourdough, or multigrain)
  • 2 large (1 1/2 pounds) yellow onions (halved and thickly sliced into half-moons)
  • 4 trimmed (2 pounds) fennel bulbs (leaves and tender stalks reserved)
  • 1/2 cup sweet white wine
  • 1/2 cup water
  • 1 tablespoon fennel seed (crushed)
  • Salt and pepper
  • 1 cup chopped fennel leaves (plus tender stalks, or fresh dill)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat 1/4 cup oil in a large nonstick skillet.

  • Step 2: Fry the bread cubes in batches until golden on all sides, about 20 minutes, adding more oil if needed.

  • Step 3: Remove and drain on paper towels.

  • Step 4: Heat remaining oil and saute onions over medium heat until soft, about 5 minutes.

  • Step 5: Add fennel bulbs and cook 4 minutes more.

  • Step 6: Add wine and simmer 30 seconds.

  • Step 7: Add water, fennel seeds, salt and pepper.

  • Step 8: Reduce heat to low and simmer for 10 minutes, or until fennel is tender and most of the liquid has evaporated.

  • Step 9: Reserve 2 tablespoons fennel leaves and add the rest to the pan.

  • Step 10: Cook for 2 minutes more.

  • Step 11: Place fried bread cubes on a serving platter.

  • Step 12: Spoon stewed fennel over bread and sprinkle with reserved fennel leaves.

  • Step 13: Serve warm or at room temperature.

We hope you enjoy this recipe!

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