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Stewed Fennel and Onions

Created by Chocolatll on May 6, 2015

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

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.