CARAMELIZED FENNEL AND ONIONS - A SLOW, EASY MEDITERRANEAN SIDE
Sliced Fennel and onions are sautéed first then slowly cooked until they are caramelized to a toasty brown, finished with Parmesan, lemon, and Italian parsley. A great side dish with a sweet flavor and licorice notes.
Provided by Marisa Franca @ All Our Way
Categories Appetizer side Vegetables
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat olive oil and butter in a large skillet uncovered over medium-high heat. Add the sliced fennel and onions and stir to coat. Stir occasionally, after 10 minutes sprinkle the vegetables with about a teaspoon salt. Lower the temperature to medium. You want the pan hot enough to get the caramelization going but not so much that the fennel and onions dry out. If that does happen, add a tablespoon or two of water.
- Stir occasionally, scraping up any bits that are on the bottom. The brown bits are the ones with the most flavor. Cook for another 30 minutes or up to an hour, depending on how impatient you are. The longer it cooks the more caramelized the onions and fennel become. Taste test along the way. The dish will have a lot of flavor and doesn't have to be cooked down all the way.
- When ready to serve, remove the pan from the heat, add in the grated Parmesan cheese, the chopped parsley, lemon zest, and lemon juice, and black pepper.
- Sprinkle with slivered basil leaves, if desired. Or serve with the fennel fronds.
- Pan roasted fennel is excellent served with Italian sausages, pork chops, roast chicken, seafood, or on crostini. I can't think of anything that I wouldn't serve with it.
Nutrition Facts : Calories 256 kcal, Carbohydrate 14 g, Protein 4 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 19 mg, Sodium 190 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
CARAMELIZED ONION AND FENNEL RISOTTO
A hearty risotto flavored with a taste of fall by caramelized onions and fennel. "Being vegetarian or vegan around the holidays is incredibly difficult," says Joe DiMaria of Somerville, who sent us this recipe. "It's even more difficult when you don't like squash, root vegetables or sweet potatoes."
Provided by Tara Parker-Pope
Categories dinner, main course
Time 1h
Yield Serves 6
Number Of Ingredients 13
Steps:
- In a heavy pot or Dutch oven, heat oil and 2 tablespoons butter over medium-low heat. When butter is melted, add sliced onion and fennel and stir until coated. Cover the pan and cook slowly until tender, about 10 minutes. Stir in salt and sugar. Raise heat to medium-high and cook, stirring frequently until onions are dark brown, about 25-30 minutes.
- Simmer broth in a separate pot on the stove.
- To the onions and fennel, add garlic, Arborio rice and herbs. Cook, stirring frequently until the rice is translucent around the edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes. When the wine is fully absorbed, add 2 cups hot broth and simmer, stirring every 3 to 4 minutes until liquid is absorbed, about 12 minutes. Stir in another 1/2 cup of hot broth and cook, stirring constantly until absorbed. Repeat with additional broth 2 or 3 more times, until rice is al dente. Remove risotto from heat and stir in remaining 1 tablespoon butter and Parmesan. Serve.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 5 grams, Carbohydrate 58 grams, Fat 12 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 311 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED CHICKEN WITH RISOTTO AND CARAMELIZED ONIONS
Moist roasted chicken gets the royal treatment with caramelized onions, balsamic vinegar and creamy risotto. You may choose to roast your own chicken or purchase a rotisserie chicken from a grocery store. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch.
Provided by Michele O'Sullivan
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
- Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
- Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.
Nutrition Facts : Calories 774 calories, Carbohydrate 77.3 g, Cholesterol 72.2 mg, Fat 29.1 g, Fiber 1.6 g, Protein 44.8 g, SaturatedFat 8.3 g, Sodium 2840.1 mg, Sugar 4.7 g
CARAMELIZED ONION RISOTTO WITH CORN AND BACON
Make and share this Caramelized Onion Risotto With Corn and Bacon recipe from Food.com.
Provided by lazyme
Categories Rice
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Light a grill or preheat the oven to 350.
- Grill or roast the corn in the middle of the oven for about 15 minutes, turning occasionally, until the kernels are tender.
- Let cool slightly, then remove the husks and cut the kernels off the cob into a bowl; reserve the cobs.
- Melt 3 tablespoons butter in a large nonreactive saucepan.
- Add the sliced onions and cook over high heat, stirring frequently, until caramelized, about 25 minutes.
- Add to the corn kernels.
- Add the bacon to the saucepan and cook over high heat, stirring, until browned and crisp, about 3 minutes.
- Transfer to paper towels to drain.
- Pour off all but 2 tablespoons of the fat.
- In another large saucepan, bring the chicken stock and corn cobs just to a boil; keep warm.
- Meanwhile, heat the bacon fat.
- In a food processor, finely chop the onion, carrot and celery.
- Add to the bacon fat and cook over moderately high heat, stirring, until softened, about 3 minutes.
- Add the rice and stir until evenly coated with fat.
- Add the white wine and stir constantly until almost all the liquid has been absorbed, about 2 minutes.
- Stir in the corn, sliced onions and bacon.
- Add 1 cup of the chicken stock to the rice and cook over moderate heat, stirring constantly, until absorbed.
- Continue adding stock, about 1/2 cup at a time, stirring constantly until absorbed before adding more.
- Cook until the rice is just tender, about 25 minutes.
- Stir in the remaining 4 tablespoons butter and the Parmesan and season with salt and pepper.
- If the risotto is too sticky, add a little more stock.
- Serve, garnished with chervil sprigs.
- NOTE:.
- To prepare corn for grilling, pull back the husks and remove the silk. Pull the husks back up over the corn and soak briefly.
Nutrition Facts : Calories 483, Fat 19.8, SaturatedFat 9.6, Cholesterol 39.1, Sodium 1012.4, Carbohydrate 58, Fiber 3.9, Sugar 6.3, Protein 13.5
FENNEL WITH CARAMELIZED ONIONS
Make and share this Fennel With Caramelized Onions recipe from Food.com.
Provided by dicentra
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 120.3, Fat 6.8, SaturatedFat 0.8, Sodium 203.4, Carbohydrate 13.4, Fiber 4.4, Sugar 2.5, Protein 3.4
CARAMELIZED FENNEL AND ONIONS
Slowly caramelized fennel and onion make a simple pizza topper (try the on our Fontina, Fennel, and Onion Pizza) or a condiment on their own.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- In a large skillet with a tight-fitting lid, heat extra-virgin olive oil over medium-high. Add fennel and onion, and season with coarse salt and ground pepper. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Reduce heat to medium, cover, and cook 5 to 7 minutes. Uncover, add 1 tablespoon water, and cook, stirring constantly, until golden brown and soft, 2 minutes.
Nutrition Facts : Calories 39 g, Fat 1 g, Fiber 1 g
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