- 3 fennel bulbs, tops and fronds removed (save them for garnish)
- 1 medium red onion, thinly sliced
- Salt and fresh ground black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1 orange
- Cut each fennel bulb in half, remove stalks and root ends, and cut into 1?4-inch slices. Combine with the sliced onion. Add salt and pepper.
- Heat the oil and butter together in a large skillet over a medium heat. Add the fennel and onion, and cook, stirring occasionally, for about 10 minutes or until they’re caramelized.
- Zest then juice the orange. Add juice to the fennel and onion mixture and stir.
- Garnish with fronds and orange zest. Serve immediately.