So simple and delicious side dish.
  • 1 large fennel bulb
  • 2 tbs olive oil
  • 1 teaspoon salt
  • 1 red onion sliced lengthwise
  • 5 garlic cloves ( I love garlic, you can use only 3 )
  • salt and pepper to taste
  • ½ cup vegetable or chicken stock
  • ½ cup orange juice
  1. Cut the tops off the fennel bulbs. Slice the fennel bulbs in half, lengthwise, through the core. Slice each half lengthwise into quarters (you should get eight pieces total out of each fennel bulb), leaving some of the core attached, so the pieces don't fall apart as they cook.
  2. Heat olive oil -high heat and add garlic to the pan.Saute for a minute.Add sliced onion then fennel pieces in the pan. Reduce the heat to medium and cook the fennel pieces, without moving them, for at least 2 minutes. Sprinkle the salt and sugar over the fennel. Check for browning, and cook for another minute or two if they're not browned yet. Turn the fennel pieces over and brown the other side.
  3. When both sides of the fennel are nicely browned, add the stock and orange juice to pan.
  4. Bring the liquid to a boil, then reduce the heat down to low, cover the pan and simmer for 15 minutes. Remove the lid, increase the heat to high and let the stock cook down until it is a glaze.
  5. Serve immediately.
Recipe slightly adapted from Simply Recipes
Recipe by PLACE OF MY TASTE at