Caramelized Fennel And Onions Recipes

Steps:

• In a skillet cook onion in olive oil over low heat, stirring frequently, for 5 minutes.
• Cook and cover for 10 minutes more, stirring occasionally or until onions are very tender and edges are golden.
• Add balsamic vinegar and cook and stir until the onions are coated.
• Meanwhile, trim fennel; chop enough of the green tops to make 2 tablespoons.
• Cut each fennel bulb lengthwise into 6 wedges.
• In a medium saucepan cook fennel, covered, in chicken broth for 10-12 minutes or until tender. Drain.
• Arrange fennel wedges on a serving plate. Top with onions and sprinkle with nuts and reserved fennel fronds.

Steps:

• Preheat the oven to 400 degrees F.
• Put the fennel in boiling salted water for about 7 minutes, or until fork tender.
• Drain and arrange in one layer on a baking pan. Drizzle some extra-virgin olive oil on the fennel and salt and pepper, to taste.
• Sprinkle the cheese and bread crumbs on the fennel. Roast in the oven until golden brown, approximately 20 to 30 minutes.

Steps:

• In a large skillet with a tight-fitting lid, heat extra-virgin olive oil over medium-high. Add fennel and onion, and season with coarse salt and ground pepper. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Reduce heat to medium, cover, and cook 5 to 7 minutes. Uncover, add 1 tablespoon water, and cook, stirring constantly, until golden brown and soft, 2 minutes.

Steps:

• Preheat oven to 350°F. Coat a 13x9x2" or other 3-quart baking dish with 1 tablespoon butter; set aside.
• Heat remaining 1 tablespoon butter and oil in a large deep skillet over medium heat. Add fennel; season with salt and pepper and cook, stirring occasionally, until fennel is evenly coated with fat and begins to sizzle, about 2 minutes. Add wine and 1 bay leaf. Cover, reduce heat to medium-low, and cook, stirring occasionally, until fennel is tender, about 20 minutes.
• Uncover, increase heat to medium-high, and cook, stirring often, until liquid has evaporated and fennel is golden brown and caramelized, about 10 minutes. Add 1-2 tablespoons water to deglaze pan, scraping up any browned bits from bottom of pan for added flavor. Discard bay leaf. Set fennel aside.
• Bring remaining bay leaf, potatoes, cream, milk, and garlic to a simmer in a large wide pot (watch carefully; do not let mixture boil over). Season with salt and pepper and cover with lid slightly ajar; simmer gently until potatoes are just tender and liquid has thickened, about 10 minutes. Discard bay leaf and garlic.
• Using a slotted spoon, transfer 1/3 of potatoes to prepared dish, spreading in an even layer. Season with salt and pepper and sprinkle with 1/3 cup Comté. Cover with half of fennel. Repeat process, finishing with remaining 1/3 cup Comté. Pour cream mixture over. Cover gratin tightly with foil and bake for 35 minutes. Remove foil and bake gratin until top is bubbling and golden, about 30 minutes longer. DO AHEAD: Gratin can be made 1 day ahead. Let cool; cover and chill. Rewarm, covered, in a 350°F oven for 20 minutes, then uncover and cook until bubbling around edges and warmed through in the center, about 20 minutes longer.

Steps:

• In a heavy pot or Dutch oven, heat oil and 2 tablespoons butter over medium-low heat. When butter is melted, add sliced onion and fennel and stir until coated. Cover the pan and cook slowly until tender, about 10 minutes. Stir in salt and sugar. Raise heat to medium-high and cook, stirring frequently until onions are dark brown, about 25-30 minutes.
• Simmer broth in a separate pot on the stove.
• To the onions and fennel, add garlic, Arborio rice and herbs. Cook, stirring frequently until the rice is translucent around the edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes. When the wine is fully absorbed, add 2 cups hot broth and simmer, stirring every 3 to 4 minutes until liquid is absorbed, about 12 minutes. Stir in another 1/2 cup of hot broth and cook, stirring constantly until absorbed. Repeat with additional broth 2 or 3 more times, until rice is al dente. Remove risotto from heat and stir in remaining 1 tablespoon butter and Parmesan. Serve.

Steps:

• Place potatoes in a large saucepan with enough cold water to cover. Place over high heat, and bring to a boil. Reduce heat to simmer, and cook until potatoes are tender when pierced with a fork, about 20 minutes. Drain in a colander, and carefully remove skins. Pass potatoes through a ricer into a large bowl.
• Meanwhile, coat a large saute pan with olive-oil cooking spray, and place over medium heat. Add onion, fennel, sugar, salt, and pepper, and saute until onions are tender and caramelized, about 15 minutes. If pan begins to brown before fennel and onion are cooked, add water, 1/4 cup at a time, and continue cooking. Transfer fennel mixture to the bowl of a food processor, add sour cream, and puree until mixture is smooth. Place milk in a small saucepan, and bring to a boil. Whisk milk and sour-cream mixture into potatoes until smooth and fully incorporated. Serve.