Sautéed Fennel and Caramelized Red Onions
Elevate your vegetable side dish game with this delectable recipe combining sweet, caramelized red onions and tender fennel bulbs. The rich flavor of balsamic vinegar beautifully complements the sweet earthiness of the onions, bringing depth to the dish. Perfect for serving alongside roasted meats or as a vibrant addition to any meal, this dish is topped with crunchy pine nuts or walnuts for an added texture and nutty flavor. Impress your family or guests with this simple yet flavorful combination!
4
Servings
N/A
Calories
6
Ingredients
Ingredients
Red Onion
1 large (thinly sliced)
Olive Oil
1 tablespoon
Balsamic Vinegar
1 tablespoon
Fennel Bulbs
2 medium (trimmed and cut into wedges)
Chicken Broth
3/4 cup
Pine Nuts or Walnuts
2 tablespoons
Instructions
1
In a large skillet, heat the olive oil over low heat. Add the sliced red onions and cook gently, stirring frequently for about 5 minutes until they begin to soften.
2
Cover the skillet and continue to cook the onions for an additional 10 minutes, stirring occasionally. They should become very tender and their edges should be golden brown.
3
Pour in the balsamic vinegar and stir well to coat the onions, cooking for another 2-3 minutes until the vinegar is absorbed and the onions are glazed. Remove from heat and set aside.
4
Meanwhile, prepare the fennel bulbs by trimming off the green tops. Chop enough of the green tops to yield about 2 tablespoons and set aside for garnishing.
5
Slice each fennel bulb lengthwise into 6 wedges. In a medium saucepan, bring the chicken broth to a gentle simmer. Add the fennel wedges, cover, and cook for 10-12 minutes or until the fennel is tender. Drain well.
6
To serve, arrange the fennel wedges on a serving plate, generously top with the caramelized onions, and sprinkle with the chosen nuts and reserved fennel fronds for a delightful finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of Sautéed Fennel and Caramelized Red Onions?
The dish features a combination of sweet, caramelized red onions and tender fennel bulbs, enhanced by the rich depth of balsamic vinegar and the nutty crunch of pine nuts or walnuts.
How many servings does this recipe yield?
This recipe is designed to provide 4 servings.
What type of onions should I use for this recipe?
You should use one large red onion, thinly sliced, to achieve the best caramelized result.
How long does it take to cook the onions initially?
The onions should be cooked over low heat for about 5 minutes until they begin to soften.
Should the skillet be covered while cooking the onions?
Yes, after the initial 5 minutes, you should cover the skillet and cook the onions for an additional 10 minutes until they are very tender.
What role does balsamic vinegar play in this recipe?
Balsamic vinegar is used to glaze the onions, adding a rich flavor and a glossy finish after it is absorbed.
How should I prepare the fennel bulbs?
Trim off the green tops (saving some for garnish) and slice each fennel bulb lengthwise into 6 wedges.
What liquid is used to cook the fennel?
The fennel wedges are cooked in 3/4 cup of chicken broth.
How long should the fennel cook in the broth?
The fennel should be simmered in the chicken broth for 10-12 minutes or until tender.
Which nuts are recommended as a topping?
You can use either 2 tablespoons of pine nuts or walnuts for added texture and nutty flavor.
What can I use as a garnish for this dish?
Use approximately 2 tablespoons of the chopped reserved fennel fronds and your choice of nuts.
What temperature should I use for the olive oil and onions?
The oil should be heated over low heat to gently cook the onions without burning them.
Is the fennel boiled or sautéed?
The fennel is simmered in chicken broth in a saucepan, rather than being sautéed like the onions.
How many fennel bulbs are required?
This recipe requires 2 medium-sized fennel bulbs.
Do I need to drain the fennel after cooking?
Yes, once the fennel is tender, you should drain it well before arranging it on the serving plate.
What is the total ingredient count for this recipe?
There are 6 primary ingredients: red onion, olive oil, balsamic vinegar, fennel bulbs, chicken broth, and nuts.
What are some good pairing suggestions for this side dish?
This dish is perfect for serving alongside roasted meats or as a vibrant addition to any family meal.
Can I use vegetable broth instead of chicken broth?
While the recipe calls for chicken broth, you can easily substitute vegetable broth to make the dish vegetarian.
How do I know when the onions are finished caramelizing?
The onions are ready when they are very tender and their edges have turned golden brown.
How do I assemble the final dish?
Arrange the cooked fennel wedges on a plate, top them with the glazed onions, and sprinkle with nuts and fennel fronds.
How much olive oil is needed?
The recipe calls for 1 tablespoon of olive oil.
What is the preparation for the fennel tops?
Trim them off and chop enough of the green fronds to yield 2 tablespoons for use as a garnish.
Is this recipe considered difficult?
No, it is tagged as an 'easy cooking' recipe that is simple yet flavorful.
How much balsamic vinegar should be used?
Use 1 tablespoon of balsamic vinegar to glaze the onions.
What should the texture of the fennel be after cooking?
The fennel should be tender but still hold its wedge shape.
Does this recipe include sugar?
The nutrition data for sugar is not specified, but the sweetness comes naturally from the caramelized onions and balsamic vinegar.
Is this a healthy recipe?
Yes, it is tagged as a 'healthy recipe' and focuses on vegetables and healthy fats like olive oil and nuts.
How long does the entire onion process take?
The onion process takes approximately 17-18 minutes: 5 minutes initial sauté, 10 minutes covered, and 2-3 minutes to glaze.
What is the 'nutty flavor' tag referring to?
It refers to the addition of pine nuts or walnuts, which provide both texture and a nutty taste to the finished dish.
Is this dish served warm or cold?
The instructions imply it is served warm immediately after the fennel is drained and topped with the hot glazed onions.