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.