And then take a shower in grated Parmesan, lemon zest, and chopped parsley. I’d like to say this is quick and easy, but it’s not quick. It’s long and easy, the sort of thing you can just put on the stove and give a stir every once in a while, as you cook the rest of the meal. The onions and fennel are only lightly caramelized. You could cook them longer if you wanted, or sprinkle some sugar on them to bring out more of the caramelization. But just cooking them down and lightly browning them, and then tossing them with everything else, works for me. Wonderful flavors. Terrific alongside grilled fish or chicken. After about 10 minutes, sprinkle the onions and fennel with salt. Lower the temperature to medium. You want to strike a balance between allowing the pan to get hot enough so that some caramelization (when the natural sugars in the onion and fennel start to brown) and keeping the pot from getting so hot that the onions and fennel dry out. If it becomes an issue, you can add a couple tablespoons of water to the pan to help the onions and fennel to keep from drying out too much. Cook for another 30 minutes to an hour, depending on how much of a hurry you’re in, and how caramelized you want your mixture to be. The longer you cook, the more caramelized and browned. Taste test along the way to see if the cooking has been sufficient for your taste. By the way, the onions and fennel will have plenty of flavor without having to be completely cooked down and browned all over. Serve alone as a side to chicken or seafood, or on crackers or thinly sliced toasted baguette for a crostini. You can also use it as a filling for a rustic tart. How to Slice an Onion
