Best 3 Caramelized Fennel And Onions Recipes
Embark on a culinary journey with the tantalizing flavors of caramelized fennel and onions. These two humble ingredients, when skillfully combined, transform into an extraordinary symphony of sweet, savory, and slightly bitter notes. Whether you're seeking a delightful side dish to accompany your main course or a versatile ingredient to elevate your favorite recipes, caramelized fennel and onions will become a staple in your kitchen repertoire. With their golden-brown exterior and tender, luscious interior, these caramelized gems add a touch of elegance and sophistication to any dish. So gather your ingredients, ignite your culinary passion, and let's delve into the art of creating this delectable delicacy.
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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
LABNEH DIP WITH CARAMELIZED ONIONS AND FENNEL
Using labneh as its base, which is a thick and creamy Middle Eastern yogurt cheese, this dip mixes in deeply caramelized onions and fennel along with thyme and savory Worcestershire sauce. Serve it alongside some crackers and crudité for an easy yet impressive appetizer, or dollop it onto grilled chicken, lamb, or roasted eggplant.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h20m
Yield Serves 8
Number Of Ingredients 10
Steps:
- In a large saucepan, heat 2 tablespoons oil over medium. Add onions, fennel, thyme, and 1/4 teaspoon salt. Cook, stirring often, until brown, about 45 minutes. (If necessary, add a splash of water to keep onions from sticking.) Add sherry and Worcestershire; cook until evaporated, about 5 minutes. Let cool completely.
- Stir together labneh, garlic, and 1 teaspoon salt. Spread into a bowl or plate; top with onion mixture. Drizzle with remaining 1 tablespoon oil, sprinkle with more thyme, and serve with crackers and crudités.
TOASTED FENNEL CRUSTED TUNA WITH RIOJA RED WINE SAUCE, CARAMELIZED BABY ONIONS AND BRAISED FENNEL
Steps:
- For the Rioja Red Wine Sauce: Place port, wine, sugar and honey in a medium stainless steel saucepan and cook over high heat until reduced to 1/4 cup, let cool. Place reduced liquid in a blender and with the motor running, add oil until emulsified. Season with lemon juice and salt and pepper to taste.
- For the Pearl Onions: Place water, butter and sugar in a medium saucepan and cook until the butter and sugar is melted. Add onions and cook over high heat until the water has evaporated and the onions are cooked through and caramelized. Season with salt and pepper and lemon juice.
- For the Tuna: Heat a small saute pan over high heat. Add the fennel seeds and toast for 1 to 2 minutes. Place the seeds in a coffee grinder and grind until coarsely chopped. Season the tuna with salt and pepper to taste on both sides. Dredge 1 side of each fillet in the fennel seeds. Heat the oil in a large saute pan over high heat. Saute the tuna, fennel-side down until golden brown 1 to 2 minutes. Turn the fish over and continue cooking for 1 minute for rare doneness. Drizzle the fish with Rioja sauce and parsley. Serve with caramelized onions and braised fennel.
- For the Braised Fennel: Brown fennel in olive oil in medium pan. Deglaze pan with wine and stock. Season with salt and pepper. Cover and braise until tender.
Tips:
- Use a heavy-bottomed pan: This will help distribute heat evenly and prevent the fennel and onions from burning.
- Slice the fennel and onions thinly: This will ensure that they cook evenly.
- Don't overcrowd the pan: If you add too much fennel and onions, they will not cook properly.
- Be patient: Caramelizing the fennel and onions takes time. Don't rush the process or they will not develop their full flavor.
- Use a wooden spoon to stir: This will help prevent the fennel and onions from sticking to the pan.
- Season the fennel and onions with salt and pepper: This will enhance their flavor.
- Add some herbs or spices for extra flavor: Some good options include thyme, rosemary, oregano, and cumin.
- Caramelized fennel and onions can be used in a variety of dishes: They can be added to pizzas, pastas, salads, sandwiches, and more.
Conclusion:
Caramelized fennel and onions are a delicious and versatile ingredient that can be used in a variety of dishes. They are easy to make and can be stored in the refrigerator for up to a week. Next time you are looking for a way to add some extra flavor to your meal, try caramelizing some fennel and onions. You won't be disappointed!
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