| BRAISED FENNEL WITH CARAMELIZED ONIONS |
Serves 4
1 large red onion
1 T. olive oil
1 T. balsamic vinegar
2 medium fennel bulbs
1/2 c. chicken broth
2 T. pine nuts or chopped walnuts
In a skillet cook onion in hot oilve oil over low heat, stirring frequently
for 5 min. Cover and cook 10 min 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 T.
Cut each fennel bulb lengthwise into 6 wedges. In a medium saucepan
cook fennel wedges, covered, in chicken broth for 10 to 12 min or until
tender. Drain.
Arrange fennel wedges on a serving plate. Top with onions and sprinkle
with nuts and reserved fennel tops.
From TRI-FOODS INTL., INC.
