Oxbow Farm & Conservation Center

Caramelized Fennel & Onion

From my kitchen


  • 1 bulb or 2 baby Fennel
  • 1 Onion
  • 1 T Olive oil
  • 1/2 C White wine
  • Salt & pepper to taste
  • Shaved Pecorino Romano or Parmesan

  • Quarter the onion and slice into thin slices. Quarter the fennel bulb and cut out the core, slice into thin slices.  Heat a heavy skillet and add enough oil to cover the bottom of the pan. Add the chopped onion & fennel and toss to coat evenly with oil. Reduce heat to low/medium-low and continue cooking, tossing occasionally to prevent burning, add more oil if needed. Cook until they turn a glorious dark caramel color throughout, about 25-30 minutes. Deglaze the pan w/ wine, port or sherry and cook until the liquid mostly evaporates and season w/ salt & pepper to taste.

  • For a delicious bruschetta spread Caramelized Fennel and Onion on toasted bread and top with shaved Romano or Parmesan (I like to use a carrot peeler to shave the cheese)… Or spread on top of grilled fish or meat… Or toss with penne and sausage for a tasty pasta…