Deglaze the pan by adding the brandy; reduce the heat to medium and cook for 3 minutes, scraping the bottom of the pan. 3. Bring a large pan of salted water to the boil, then cook the fennel and onion for about 5 minutes. I love the flavor of fennel but don’t cook with it often enough. I’m Renée! Add the onion in with the mushrooms and sauté for about 3 minutes or until the onions are just soft. Instructions. This year I’m determined to add more fennel dishes to our dinner table and this recipe for Fennel Onion Gratin was a great place to start! Remove from heat, season to taste with salt and pepper, and set aside. Zucchini Gratin uses tender roasted zucchini, fennel and red onion topped with shredded Gruyère cheese in a creamy sauce, topped with breadcrumbs and Parmesan cheese and then baked to into the perfect side dish. I sprinkled a bit of oregono onto the cheese pile and then distributed it across the fennel/onion. Put the olive oil and butter in a medium (10-inch/25-cm) sauté pan and sauté the fennel and onions together over medium-low heat for 10 minutes, until tender. Peel and slice the red onion thinly. Bake for 10 minutes. Add 2 of the minced garlic cloves and mix. 4. You want the pan hot enough to get the caramelization going but not so much that the fennel and onions … Remove stalks and core of fennel, slice thinly crosswise. Until we eat again, I hope you have a delicious day! Peel the onions, then very thinly slice on a mandoline. Add fennel and onion to the broth and stir. Add the fennel and onion … To make my Deliciously Cheesy Baked Fennel Onion Gratin you’ll need the following ingredients. Check out my latest and greatest Kudos Kitchen tasty BBQ side dishes recipe roundup. Trim and discard stem and root ends of fennel bulbs. Take … Thinly slice the potatoes by hand or with a mandoline. cutting board chef's knifelarge skilletmeasuring cupswooden spoons1½ quart casserole dish or gratin disholive oil spray or cooking spray. Add the sherry and Cognac, scraping up the browned bits in the pan, and simmer uncovered about 5 minutes.  Add the white wine and simmer uncovered for 15 more minutes.  Add the beef broth, bay leaves, salt, and pepper, and bring to a boil, then lower the heat, and simmer uncovered for 20 minutes.  Remove the bay leaves and taste for seasoning. Heat the olive oil in a pan and cook the onion until softened. Season with oregano, sugar, lemon juice, salt and pepper. This recipe calls for vegan cream sauce, but you could add in coconut cream (for sweetness) or regular full fat cream. Stir occasionally until the fennel and onions are softened slightly (approximately 3-4 minutes). Deglaze pan with wine and add tomatoes, simmer for about 10 minutes. Heat the olive oil in a frying pan or cast-iron skillet over a medium heat and sauté the In a deep pot heat olive oil over medium heat. This cheesy potato gratin is impressive enough for a holiday party, but it's easy enough to put together on a busy weeknight. Add the fennel and onion mixture and mix well. and was one of the Barefoot Bloggers’ November recipes. To make this indulgent gratin, begin by sautéing sliced onion and fennel to soften the vegetables. Cook the fennel and onion in the olive oil and butter on a medium-low heat until tender, about 10-15 minutes. Mix in the beans, Gruyere, zest of 1/2 a lemon, 2 tsp of the minced fennel fronds, juice … Now there is no excuse! Now don’t be scared away if you’re not a licorice fan, because I’m not either! Add the cream and stock. To reheat, allow the gratin to thaw completely and then bake (covered) for 15 minutes at 350-degrees, uncover, and bake for an additional 5-10 minutes. Melt the oil and butter in a large skillet over medium heat. Sauté the fennel and sliced onion with the mix of olive oil and butter. It’s the perfect accompaniment to any main course, or it can become the main course all on its own. Great for holiday dinners. Melt the butter in a large stockpot over medium-high heat. Add the fennel, onion, and broth mixture to the baking pan. 3 Heat the oil in a heavy 5 1/2 -quart sauce pot and saute the fennel, onions and sugar over high heat for 5 minutes. Then I made a pile of cheese! There’s nothing we love more than a one pan dish. and was one of the Barefoot Bloggers’ November recipes.  I’m almost ashamed to admit that I’ve never eaten any kind of onion soup before so I definitely was on board for this recipe.  And the timing of my making it perfectly coincided with my cousin’s (the soup maven) visit a couple of weekends ago.   She’s a connoisseur of onion soup and this one has her (and my!) …along with the shredded mozzarella and Romano cheeses. Hello, Tim. … Not all markets sell them with the pretty green fronds so if you can’t find them sold that way, no need to be concerned. Then I made a pile of cheese! Sweet slices of fennel and onion bake to savory perfection under a blanket of buttery crumbs in this impressive Caramelized Fennel Gratin … Heat the olive oil in a pan and cook the onion until softened. Sauté the fennel and onions in the olive oil and butter on medium-low heat for 10 to 15 minutes, until tender. Cut the fennel bulbs in half lengthwise and slice them crosswise, making approximately 4 cups of sliced fennel. Add the salt and pepper to the skillet and cook the fennel and onion, stirring … Use the back of a spoon to gently press the mixture into a flat layer. On a large bowl, mix the potatoes, 2 cups of Gruyere cheese, 2 cups of heavy cream, also salt and pepper as seasoning. Potatoes, cheese and cream, three ingredients… I made a soup by Ina not to long ago and it was delicious! Bake in a preheated 425-degree oven for 30-35 minutes or until the gratin is golden brown and bubbly. When purchasing fennel bulbs, choose ones that are smooth with an even creamy color and that are firm and compact in size. Step 5/6 That said, cooked fennel won’t hit you over the head like black licorice candy can. tag what you make with #smellslikehomeblog on Instagram and follow along with me in my New England kitchen! 2 large zucchini, stems removed and diced. Fennel Health Benefits. Add in the chopped fennel and sautee for 5 min. The cold weather is definitely upon us here in the Northeast and there’s nothing better than a good bowl of hot soup to warm the soul.  In the next couple of weeks I’ve got some great soup recipes to share with you and maybe not so ironically enough, they all come from Ina Garten.  I’ve been a big fan of Ina’s soups for a while now and it was actually her recipes that made me so comfortable making soup.  Believe it or not, I once thought it was difficult! Add the stock to the skillet and scrape up any browned bits from the bottom of the pan. Spoon the fennel-onion mixture into a small casserole dish (or gratin dish) that has been sprayed with olive oil or cooking spray. Citrus, Fennel, and Chicken Bake. Onion and fennel gratin recipe. Add the sherry and Cognac, scraping up the browned bits in the pan, and simmer uncovered about 5 minutes. Oh yum! Below you’ll find a few recipes I’ve shared over the years that either call for the fennel bulb or fennel seeds. Add the potatoes and boil for a further 5 minutes until all the vegetables are just tender. Boil the fennel: Boil the fennel in a medium pot of salty water for 5-6 minutes, or until the fennel is … Peel the onions, then very thinly slice on a mandoline. I love the flavor of fennel but don’t cook with it often enough. Peel the onion, cut in half and then slice thinly. Heat oven to 180C/160C fan/gas 4. Pour in the cream, stir well and remove from the heat. Turn off the heat and stir the mayonnaise, mozzarella and Romano cheese to the fennel mixture and stir well to combine. Add onion and garlic; sauté until soft but not brown, about 5 minutes. Preheat the broiler with a rack 5 inches below the broiler and ladle the soup into heat-proof serving bowls.  Top with the toasted bread, sprinkle generously with grated cheese, and broil for 3 to 5 minutes, until the cheese is melted and bubbly.  Serve hot. Melt the butter in a large stockpot over medium-high heat. I think I’ve just found tomorrow night’s dinner! 1 large fennel bulb, stems and fronds removed, bulb chopped. Onion and Fennel Soup Gratin comes from Ina’s new[ish] cookbook, How Easy Is That? Heat olive oil and butter in a large, uncovered, heavy pan on medium high heat. Mix the potatoes, cooked fennel and onion, cream, salt, pepper and fresh grated Gruyère cheese (use a cheese grater to grate the cheese – fresh grated cheese is the BEST). Zucchini Gratin uses tender roasted zucchini, fennel and red onion topped with shredded Gruyère cheese in a creamy sauce, topped with breadcrumbs and Parmesan cheese and then baked to into the perfect side dish. Get the full recipe for Ina Garten’s Potato Fennel Gratin . Add the fennel, onions, and thyme and saute for 20 to 25 minutes, until the onions and fennel are very tender and caramelized. Cut fennel in half lenghways and slice each half thinly. Preheat oven to 200c/400f/gas mark 6. Lower the temperature to medium. Freeze for up to 3 months. Season with salt and pepper and continue to stir so the garlic doesn’t burn. I love French onion soup and I love fennel, so this recipe sounds it would be absolute heaven, especially since the weather has been so cold and rainy these past few days. Stir it occasionally. For additional information regarding my Kudos Kitchen recipes, and/or my hand painted glassware or fabric items, please follow me on; FACEBOOK, PINTEREST, INSTAGRAM, TWITTER, YOUTUBE. of cream and 1/2 cup (2 oz./60 g) Gruyère and sprinkle evenly on the top. Add the Add garlic, and sauté 1 minute. Super easy and soul satisfying. Enter, stage left, Fennel Onion Gratin, to take your much-deserved bow! Cut the potatoes into wedges the same size as the fennel wedges. Gratin: Lightly oil shallow 2-quart glass or ceramic baking dish. 1 tablespoon fresh thyme. Add the potatoes and boil for a further 5 minutes until all the vegetables are just tender. We want them to sear. Place oil in large pan over medium heat and add chopped fennel. Bring a large pan of salted water to the boil, then cook the fennel and onion for about 5 minutes. Everyone loves it. Caramelized Leek, Fennel, and Onion Gratin. As if you weren’t already sold on the health benefits of this 3-ingredient sauteed zucchini and fennel, I have more nutritious info to share. Add the sauteed fennel and onion and mix well. Bake it off and then cool it completely before wrapping it well for the freezer. Should you have any questions regarding this, or anything else you see on my site, please don’t hesitate to contact me directly, or leave me a comment in the comment section below. Then, get the sautéed fennel and onion. I hope you’re  hungry!! I hope this helps. Crecipe.com deliver fine selection of quality Onion and fennel gratin recipes equipped with ratings, reviews and mixing tips. Reduce heat to medium and cook, stirring often, until mixture is super soft and lightly browned, approx. There are three main types of this aromatic plant. Preheat the oven to Gas 6, 200C, 180C fan. Like onions, fennel becomes fragrant and soft when caramelized. I would recommend seasoning the sautéed onion and fennel with salt to taste, and bumping the salt in the potato mixture up to 3/4 teaspoon. Cook the fennel and onion in the olive oil and butter on a medium-low heat until tender, about 10-15 minutes. This dish is great in the summer months to use up that zucchini or as a side at the holidays! 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