Recipe information
Ingredients for - Braised Fennel with Onions and Balsamic Vinegar
2. 8 oz. pearl onions -
3. 3 large fennel bulbs (about 2 1/4 pounds) -
9. 1 tbsp. chopped fresh marjoram or oregano leaves -
10. 1 1/2 tbsp. balsamic vinegar -
How to cook deliciously - Braised Fennel with Onions and Balsamic Vinegar
1. Stage
Heat 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.
2. Stage
Add 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.
3. Stage
Increase 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.
