Caramelised Onion and Fennel
3 tbsp Olive oil
3 large onion, thinly sliced
2-3 bulbs of fennel, thinly sliced
1 tablespoon honey
salt and pepper
Heat olive oil in a heavy saucepan to a moderate heat. Add the sliced onion and fennel, salt and pepper and coat with the oil. Cover with a layer of greaseproof and replace the lid on the saucepan and reduce the heat a little. Allow the onion/fennel mix to sweat and soften for about 15 minutes. Remove the lid and paper, stir in the honey. Continue to cook the onions and stir occasionally as the onions begin to brown and have a sticky consistency. (about 15-20 minutes.)
At this stage, add a dash of Balsamic vinegar, cook for another 5 minutes.
While the onions are working their magic, wash the jars and lids and place them on their sides in a preheated oven 150°C for at least 10 mins.
Carefully remove the jars and fill with the onion mixture while still hot, cover & seal.
This recipe is very versatile, it can be used with salads, cold meats or as a topping for pizza. It also works well on crackers with pre dinner drinks.
Thank you! 😀
DM, you are welcome. Enjoy!
I’m going to make this but not seal & can it. I have fennel powder. Not sure I’ve ever seen a fennel bulb.
.Let me know how it works out, BHB.
I have never cooked with fennel. i must try it. Thanks.
Dianne, The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. It is is one of the three main herbs used in the preparation of absinthe.
I would love this . . . if I can find a healthy looking fennel.
It is a fairly recent introduction to our food markets. It has a strong aniseed flavour.
Growing up, the farmer’s field overflowed with fennel . . . I used to eat it raw like celery. Loved it. I just never seem to notice it when I’m buying produce.
Nancy, I can imagine the smell of the fennel as you walked through the field… I’m licking my lips!