Braised Fennel and Onions with Ginger
Transform your weeknight dinner with the rich, aromatic flavors of Braised Fennel and Onions with Ginger—a dish that combines the subtle sweetness of caramelized fennel and onions with the warm, zesty kick of fresh ginger. This easy yet elegant recipe features a slow braising technique that tenderizes the vegetables in a savory vegetable broth infused with honey, butter, and spices, creating a glossy, flavorful glaze. Perfect as a side dish or a vegetarian main, this comforting recipe is ready in under an hour and pairs beautifully with roasted meats or crusty bread. With its simple ingredients and earthy sophistication, this dish will elevate any meal and leave your guests asking for seconds.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 large Fennel bulbs
- 2 medium Yellow onions
- 1 tablespoon Fresh ginger
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1.5 cups Vegetable broth
- 1 teaspoon Honey
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Prep the vegetables: Trim the stalks and fronds from the fennel bulbs, saving a few fronds for garnish if desired. Cut each bulb in half lengthwise, then slice each half into 1-inch-thick wedges. Peel the onions and cut into similar 1-inch-thick wedges. Peel the ginger and finely mince it.
Heat a large skillet or sauté pan over medium heat. Add the olive oil and butter, allowing the butter to melt completely.
Arrange the fennel and onion wedges in the pan in a single layer. Cook for 4-5 minutes per side, turning gently with tongs, until both sides are golden brown and caramelized.
Sprinkle the minced ginger over the vegetables and stir gently to combine. Let the ginger cook for 1 minute, releasing its aroma.
Pour the vegetable broth into the pan, being careful not to dislodge too much of the caramelization on the bottom of the pan. Stir in the honey, salt, and black pepper.
Bring the liquid to a gentle simmer. Reduce the heat to low, cover the pan with a lid, and braise the vegetables for 25-30 minutes, stirring occasionally, until the fennel and onions are tender and the liquid has reduced to a flavorful glaze.
Taste and adjust seasoning with additional salt or pepper if needed.
Transfer the braised fennel and onions to a serving dish. Garnish with chopped parsley or reserved fennel fronds, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 729 mg | 32% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 11.6 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 884 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
