[X]

Home > Recipes > Herbed Fennel and Onion

Herbed Fennel and Onion Recipe

Herbed Fennel and Onion Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

Wondering what to do with those fennel bulbs you brought home from the market? Try them in this aromatic and savory side dish that’s so rich, no one will guess it’s healthy. Vinegar adds a slight tang. —Meghann Minton, Portland, Oregon

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Herbed Fennel and Onion Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Herbed Fennel and Onion Recipe

Prep/Total Time: 30 min.

Yield: 3 Servings

15 15 30

Ingredients

1 large sweet onion, halved and sliced
1 medium fennel bulb, halved and cut into 1/2-inch slices
1 tablespoon olive oil
1 cup reduced-sodium chicken broth
1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a large skillet, saute onion and fennel in oil until crisp-tender. Add the broth, sage and rosemary. Bring to a boil; cook until broth is evaporated.
Remove from the heat; stir in the vinegar, salt and pepper. Yield: 3 servings.

Nutritional Facts 1/2 cup equals 109 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 437 mg sodium, 15 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Originally published as Herbed Fennel and Onion in Healthy Cooking October/November 2010, p55

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Herbed Fennel and Onion

Herbed Fennel and Onion

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Feb. 02, 2011 by angelasnyder

I used fresh rosemary and it tasted great. My husband and I loved it!!

Reviewed on Dec. 07, 2010 by ehselman

I liked this, but I will cut the fennel into less than 1/2 inch slices next time. My husband commented that he liked it and that it was something different.