Braised Fennel with Onions and Balsamic Vinegar
Ingredients
- 3 tbsp olive oil
- 8 oz. pearl onions
- 3 large fennel bulbs, (about 2 1/4 pounds)
- 1 tbsp garlic, minced
- 1 c. chicken broth
- 2 bay leaves
- 1/2 tsp salt
- 1/4 tsp black pepper, ground
- 1 tbsp marjoram, fresh, chopped or oregano leaves
- 1 1/2 tbsp balsamic vinegar
Directions
Heat oil in large deep skillet over medium heat.Add onions and cook, stirring, until browned, 5 minutes.
Add fennel and garlic; cook, stirring occasionally, until fennel begins to soften, 5 minutes.
Add broth, bay leaves, salt, and pepper.
Bring to a simmer, reduce heat to medium-low, and cook, covered, until the fennel is tender-crisp, 10 minutes.
Increase heat to high, and cook until almost all of the liquid is evaporated, 3 to 5 minutes.
Remove bay leaves.
Stir in marjoram and vinegar; cook 1 minute, or until flavored through.