Thanksgiving Roman Style Braised Fennel and Onions


Roman Style Braised Fennel and Onions Ingredients: - 2 large fennel bulbs, trimmed and thinly sliced crosswise - 1 medium red onion, halved and thinly sliced lengthwise - 3 tablespoons olive oil - Salt - Freshly ground black pepper - 4 cloves garlic, minced - 1/4 teaspoon red pepper flakes - 1 cup chicken or vegetable broth - 1/4 cup chopped fresh parsley


  1. In a large skillet over medium heat, warm the olive oil. Add the fennel and onion slices to the pan; season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften but are not browned, about 5 minutes.
  2. Stir in the garlic and red pepper flakes, cooking for an additional minute until fragrant.
  3. Pour in the chicken or vegetable broth, bringing it up to a simmer before reducing the heat to low. Cover the skillet and allow the mixture to cook gently until the fennel is tender and easily pierced with a fork, approximately 20 minutes.
  4. Remove from heat and let stand for 5 minutes. Sprinkle with chopped fresh parsley just prior to serving. This dish can be enjoyed as a side dish or served over rice or pasta for a more substantial meal.