Caramelized Fennel and Onions – A Slow, Easy Mediterranean Side

5 from 22 votes

Caramelized Fennel and Onions – A Slow, Easy Mediterranean Side

Sliced Fennel and onions are sautéed first then slowly cooked until they are caramelized to a toasty brown, finished with Parmesan, lemon, and Italian parsley. A great side dish with a sweet flavor and licorice notes.

Prep Time10

Cook Time1

Total Time1 10

Course: Appetizer, side, Vegetables

Cuisine: Mediterranean

Servings:

Calories: 256kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

1 large fennel bulb slice fennel into ¼ inch slices.
1 large red onion may also use white onion cut in ¼ inch thick slices (halved then sliced lengthwise from root to tip)
2 Tablespoons olive oil
1 Tablespoon butter
Kosher salt
2 Tablespoons grated Parmesan
1 Tablespoon chopped fresh Italian parsley
1 teaspoon lemon zest may use orange zest
2 teaspoons fresh lemon juice may use orange juice
black pepper dash
Basil leaves rolled and sliced for top optional

Instructions

Heat olive oil and butter in a large skillet uncovered over medium-high heat. Add the sliced fennel and onions and stir to coat.
Stir occasionally, after 10 minutes sprinkle the vegetables with about a teaspoon salt.
Lower the temperature to medium. You want the pan hot enough to get the caramelization going but not so much that the fennel and onions dry out. If that does happen, add a tablespoon or two of water.
Stir occasionally, scraping up any bits that are on the bottom. The brown bits are the ones with the most flavor.
Cook for another 30 minutes or up to an hour, depending on how impatient you are.
The longer it cooks the more caramelized the onions and fennel become. Taste test along the way. The dish will have a lot of flavor and doesn't have to be cooked down all the way.
When ready to serve, remove the pan from the heat, add in the grated Parmesan cheese, the chopped parsley, lemon zest, and lemon juice, and black pepper.
Sprinkle with slivered basil leaves, if desired. Or serve with the fennel fronds.
Pan roasted fennel is excellent served with Italian sausages, pork chops, roast chicken, seafood, or on crostini. I can't think of anything that I wouldn't serve with it.

Notes

Inspired by Yotam Ottolenghi's Caramelized Fennel with Goat's Curd and Simply Recipe's Caramelized Fennel and Onions

Nutrition