Fennel & Onion Compote

Fennel & Onion Compote
Photo by Amy Albert


  • 1 medium onion, sliced 1/8 inch thick
  • 2 Tbs. fresh lemon juice
  • ½ tsp. dried thyme
  • 2 Tbs. granulated sugar
  • 1/3 cup extra-virgin olive oil
  • 1 whole piece star anise
  • ½ tsp. kosher salt; more to taste
  • + 2 more ingredients
    • ½ cup homemade or low-salt chicken or vegetable broth; more as needed
    • 2 medium bulbs fennel, trimmed and sliced 1/8 inch thick

In a large, straight-sided sauté pan, heat 1/4 cup of the olive oil over medium heat. Add the onions, reduce the heat to low, and cook, stirring occasionally, until translucent, about 5 min.; the onions should not brown. Add the fennel, broth, the remaining 1/4 cup olive oil, thyme, lemon juice,...

View full recipe at Fine Cooking


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