Herbed Fennel and Onion Recipe

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

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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
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

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

  • 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
  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

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decar48 User ID: 5127622 111351
Reviewed Aug. 20, 2013

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

MY REVIEW
angelasnyder User ID: 2037389 108803
Reviewed Feb. 2, 2011

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

MY REVIEW
ehselman User ID: 4896636 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."

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