Braised Fennel with Caramelized Onions

By KThomp0422

Ingredients

• 1 large red onion
• 1 tbsp. olive oil
• 1 tbsp. balsamic vinegar
• 2 medium fennel bulbs
• 3/4 c. reduced sodium chicken broth
• 2 tbsp pine nuts or chopped walnuts

Preparation

Step 1

In a skillet, cok onion in hot olive oil over low heat, stirring frequently for 5 minutes. Cover and cook 10 min. more, stirring occasionally, or until onions are very tender and edges are golden. Add blasamic vinegar and cook and stiry until onions are coated.

Meanwhile, trim fennel; chop enough of green tops to make 2 tbsp. Cut each fennel bulb lengthwise into 6 wedges. In a medium saucean cook fennel wedges, covered, in chicken broth 10 to 12 minutes or until tender. Drain.

Arrange fennel wedges on serving plate. Top with onions and spinkle with nuts and reserved fennel tops.