Meltingly tender, this braised fennel dish is finished with a deliciously crunchy, cheesy topping. A fine vegan version can be prepared without the cheese.
Serves 6
Prep time: 35 minutes
Baking time: 20 minutes
3 or 4 medium fennel bulbs (about 2 pounds, whole)
1 medium onion
2 tablespoons olive oil, plus more as needed
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon dried thyme
⅓ cup dry white wine
¼ cup water
2 tablespoons olive oil (or use 1 tablespoon butter, 1 tablespoon oil)
2 garlic cloves, minced
¾ cup bread crumbs
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon dried thyme
1½ teaspoons finely grated lemon zest
⅓ cup grated Parmesan cheese (optional)
Slice off the tops of the fennel bulbs. Remove any bruised outer layers. Halve the bulbs lengthwise and remove the inner core by cutting a V-shaped wedge. Slice each half lengthwise into ¾-inch wedges. Peel the onion and cut it in half lengthwise and then into ½-inch wedges.
In a large skillet on medium heat, warm the olive oil and cook the fennel, onion, salt, pepper, and thyme for about 5 minutes. Add the wine and bring to a low boil for a minute, add the water, cover, and simmer for about 15 minutes, or until the vegetables are just tender.
Preheat the oven to 425°F. Oil a baking dish.
While the fennel cooks, make the bread crumb topping: In a heavy skillet, heat the olive oil and sauté the garlic until golden. Add the bread crumbs, salt, pepper, thyme, and lemon zest. Stir for about 5 minutes, until crunchy. Remove from the heat, stir in the cheese (if using), and set aside.
Transfer the cooked fennel and onions to the baking dish and sprinkle evenly with the bread crumb topping. Bake, uncovered, for about 20 minutes until the topping is golden brown.
For an easy, delightful Italian-style meal, pair with a simple pasta such as Spaghetti with Olives and Lemon or farfalle with Power Pesto and chopped tomatoes. Or serve Fennel Gratin alongside Mushroom-Stuffed Winter Squash.