- 5-6 small, very fresh bulbs of fennel, trimmed and neatly quartered
- 20 pearl onions, topped, tailed, and peeled
- salt and pepper
- Juice of 1 small lemon
- 1 tbsp Pernod or Ricard
- ¾ cup dry white wine
- 1 tsp fennel seeds, dry-roasted in a small frying pan until fragrant
- 2 cloves garlic, peeled and sliced
- 2-3 sprigs of thyme
- 2 bay leaves
- 4-5 tbsp extra virgin olive oil
- 1 tbsp chopped parsley, worked together with any fennel fronds too, if you like
- Put the fennel and onions in a large pot so that they are almost in a single layer. Season and sprinkle over the lemon juice and Pernod or Ricard. Add the wine, fennel seeds, garlic, herbs, and oil and put on a low heat to cook.
- Stir together briefly, once it has come to a simmer, and cook very gently, covered, for about 45 minutes.
- By this time the vegetables will be very soft and deeply flavored. Allow to cool to tepid or room temperature before tasting the juices to ascertain a correct seasoning.
- Spoon into a serving dish and sprinkle over the parsley, and fennel fronds if using.