Caramelized onions sound so fancy, but it’s really just cooking onions for 20 minutes longer than normal. Ha! Adding fennel brings another dimension to the dish with its sweet bite of anise. Not to mention it smells BOMBTASTIC when you cook them.
One onion and one fennel make about 1.5-2 cups when cooked.
- 1 large fennel bulb
- 1 large yellow onion
- 3 tbsp ghee (or oil, but ghee works better)
- S&P to taste
Directions: 1. Cut off the green stems and a thin layer of the base (where the roots would be) of the fennel. Peel the onion and cut one end off. On a mandolin slicer, thinly slice the fennel and onion. Most pieces will look like rings. Cut the rings in half.
This picture shows them about halfway done.
2. Melt 2 tbsp ghee in a cast iron skillet. On medium-high heat add your fennel and onion. Season with a dash of salt and pepper. 3. Cook on medium-high heat for about 15 minutes, stirring occasionally so the ingredients don’t stick. Add the additional tbsp of ghee (or more!). When it looks like they are brown and done, cook them for another 10 minutes. Yes, it’s actually that easy.
- World IBD Day Giveaway!!
- Carbs Are Necessary