|1||each||fennel bulb||thinly sliced*|
|1||small||yellow onion||thinly sliced|
|1||x||salt and black pepper||to taste*|
Add the fennel, onion, brown sugar, vinegar, fennel seeds, salt and black pepper to taste in a dutch oven .
Toss everything until well combined, cover and bring to a boil over medium-high heat.
Reduce the heat to medium low or low, continue cooking until fennel and onions are soft and the texture becomes thick and jam like, 30 to 40 minutes.
Remove from the heat, and let cool.
Serve or place into a jar, seal well, put in the refrigerator, and it can last for a few weeks.
First published: 2012-07-23 last updated: 2014-08-24
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles