- 4 tablespoons olive oil
- 4 1/2 cups chopped fresh fennel bulbs (about 2 large)
- 3 3/4 cups chopped onions
- 1 tablespoon fennel seeds, crushed
- 3 1/2 teaspoons minced garlic
- 1 1/2 cups dry white wine
- 1 1/2 cups canned low-salt chicken broth
- 3/4 teaspoon (packed) crushed saffron threads
- Heat oil in heavy large pot over medium heat. Add fennel, onions and fennel seeds; cook until fennel and onions are very tender, stirring occasionally, about 1 hour. Add garlic; stir 2 minutes. Add wine, broth and saffron; simmer until thick, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring often, before using.)