Back to Herbed Fennel and Onion

Print Options


Card Sizes

Herbed Fennel and Onion Recipe

Herbed Fennel and Onion 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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:3 servings


  • 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.

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.

Reviews for Herbed Fennel and Onion

Sort By :

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

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

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

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

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."

Loading Image