Braised Fennel and Red Onion
When this simple vegetable recipes is served at room temperature, I
think this is a good addition to any antipasto or appetizer buffet. Or,
serve it hot with roast poultry or baked fish.
Makes 6 servings
3 tablespoons butter
2 to 3 medium size fennel bulbs, trimmed and cut vertically into ¼ inch
2 medium size red onions, thickly sliced
¾ cup well flavored chicken stock
2 tablespoons anise flavored liqueur, such as anisette or Pernod
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley
Melt the butter in a large heavy skillet over medium heat. Add the
fennel and onions. Pour in the stock and add the liqueur. Season well
with salt and pepper. Cover and simmer over low heat until very tender.
40 to 45 minutes.
Remove the cover and raise heat to medium high. Boil until the sauce is
thick and coats the vegetables. 5 to 10 minutes. Server very hot, or
warm, garnished with the parsley.