NEXT RECIPE >

Herbed Fennel and Onion Recipe
Herbed Fennel and Onion Recipe photo by Taste of Home
Next Recipe

Herbed Fennel and Onion Recipe

Read Reviews
3.5 3 3
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 3 servings

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

Nutritional Facts

1/2 cup: 109 calories, 5g fat (1g saturated fat), 0mg cholesterol, 437mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 3g protein Diabetic Exchanges: 2 vegetable, 1 fat.

Directions

  1. 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.
  2. Remove from the heat; stir in the vinegar, salt and pepper. Yield: 3 servings.
Originally published as Herbed Fennel and Onion in Healthy Cooking October/November 2010, p55


Reviews for Herbed Fennel and Onion

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
decar48 111351
Reviewed Aug. 20, 2013

"Wouldn't bother making this again. There are better recipes to use fresh fennel."

MY REVIEW
angelasnyder 108803
Reviewed Feb. 2, 2011

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

MY REVIEW
ehselman 173382
Reviewed Dec. 7, 2010

"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."

Loading Image