Oxbow Farm & Conservation Center

Caramelized Fennel w/ Radicchio

This is fantastic spread on toasted bread w/ an extra drizzle of olive oil. Or spread on grill meats, fish or vegetables!


  • 1 fennel bulb
  • 1 onion
  • 1-2 heads radicchio
  • 1 T olive oil
  • 1 T butter
  • white wine vinegar, white port or dry sherry
  • salt and pepper to taste

  • 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 oil & butter (note the protein solids in the butter will help the onion caramelize) to the pan. Add the chopped onion & fennel and toss to coat evenly with oil. Reduce heat to low–medium low and continue to toss every 8-10 minutes, adding more oil if needed, until they turn a glorious dark caramel color throughout, about 25-30 minutes.

  • De-glaze the pan w/ vinegar, port or sherry. Cut the radicchio in half lengthwise (or quarters) and slice thinly. Add the radicchio to your caramelized fennel & onion mix and toss until wilted, season w/ salt & pepper to taste.