Braised Fennel With Onions And Balsamic Vinegar Dinner Recipes

Ingredients

3 tbsp. olive oil

8 oz. pearl onions

3 large fennel bulbs (about 2 1/4 pounds)

1 tbsp. minced garlic

1 c. chicken broth

2 bay leaves

1/2 tsp. salt

1/4 tsp. ground black pepper

1 tbsp. chopped fresh marjoram or oregano leaves

1 1/2 tbsp. balsamic vinegar

Preparation

Step 1Heat oil in large deep skillet over medium heat. Add onions and cook, stirring, until browned, 5 minutes. Add fennel and garlic; cook, stirring occasionally, until fennel begins to soften, 5 minutes.Step 2Add broth, bay leaves, salt, and pepper. Bring to a simmer, reduce heat to medium-low, and cook, covered, until the fennel is tender-crisp, 10 minutes.Step 3Increase heat to high, and cook until almost all of the liquid is evaporated, 3 to 5 minutes. Remove bay leaves. Stir in marjoram and vinegar; cook 1 minute, or until flavored through.