Lunch: Braised Fennel with Onions and Balsamic Vinegar

Recipe by Colin Cowie Fennel is a gem of the vegetable kingdom, and braising accentuates its anise-like flavor. Recipe courtesy of lifestyle expert Colin Cowie.

Ingredients

3 tbsp. olive oil
8 oz. pearl onions
3 large fennel bulbs (about 2 1/4 pounds)
1 tbsp. minced garlic
1 c. chicken broth
2 bay leaves
1/2 tsp. salt
1/4 tsp. ground black pepper
1 tbsp. chopped fresh marjoram or oregano leaves
1 1/2 tbsp. balsamic vinegar

Instructions

Heat oil in large deep skillet over medium heat. Add onions and cook, stirring, until browned, 5 minutes. Add fennel and garlic; cook, stirring occasionally, until fennel begins to soften, 5 minutes.
Add broth, bay leaves, salt, and pepper. Bring to a simmer, reduce heat to medium-low, and cook, covered, until the fennel is tender-crisp, 10 minutes.
Increase heat to high, and cook until almost all of the liquid is evaporated, 3 to 5 minutes. Remove bay leaves. Stir in marjoram and vinegar; cook 1 minute, or until flavored through.

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