Best Marmies Easy Roasted Fennel With Onion Recipes

MARMIE'S EASY ROASTED FENNEL WITH ONION

Steps:

• Place the following in a greased casserole (or Ziplock bag if preparing ahead.).
• Cut top and bottom of Fennel away, saving green leafy top as you can eat the whole Fennel using it for garnish or in salads.
• Peel exterior layer off Fennel.
• Cut Fennel in quarters lengthwise, then cut each quarter again if it is a large Fennel, and cut away 'core' from each piece. Place sliced Fennel in bowl or Zipper bag.
• Peel and slice Red Onion in quarters length wise. Add to Fennel.
• Core, seed and slice Red Pepper in similar manner. Add to Fennel.
• ***NOTE *** To coarsely crush garlic a little bit easier -- Break the head of the garlic into individual cloves with your hands and discard paper covering. Slice bottom of each garlic clove away and discard end. Place clove on a cutting board, lay a wide knife flat, or a spatula over the clove and smack it with your fist to crush it! The paper will just pop away, discard paper. Use garlic clove as desired.
• Peel and crush garlic cloves. Add to Fennel.
• Add Olives to Fennel.
• Add 1/4 cup olive oil, rosemary, kosher salt and pepper, mix coating vegs with the oil and spices.
• Mix lemon juice and wine in separate cup add 1/2 of the liquid to Fennel and mix all together.
• Set remainder of wine/lemon liquid aside until/if required during roasting.
• Pour fennel mixture into an appropriately sized casserole dish if not already there. If coming from a bag take a spatula and scrape all the yummy seasonings out of the bag and pour over vegs.
• Roast in oven at 425 degrees for approximately 30-45 min uncovered until nicely golden and softened.
• Stir occasionally to prevent burning.
• Add remaining wine/lemon mix to fennel if necessary while roasting.
• Enjoy.

FENNEL WITH CARAMELIZED ONIONS

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.

ROASTED FENNEL AND RED ONIONS

Steps:

• Preheat oven to 400°F.
• Cut each fennel bulb lengthwise into 8 wedges and in a roasting pan toss fennel and onions with butter, oil, and salt and pepper to taste. Roast vegetables, stirring once halfway through roasting, 25 minutes, or until tender. Add vinegar to vegetables and toss to coat.