Fennel Seed Onion Dip Recipes

CARAMELIZED FENNEL AND ONIONS - A SLOW, EASY MEDITERRANEAN SIDE

Steps:

• Heat olive oil and butter in a large skillet uncovered over medium-high heat. Add the sliced fennel and onions and stir to coat. Stir occasionally, after 10 minutes sprinkle the vegetables with about a teaspoon salt. Lower the temperature to medium. You want the pan hot enough to get the caramelization going but not so much that the fennel and onions dry out. If that does happen, add a tablespoon or two of water.
• Stir occasionally, scraping up any bits that are on the bottom. The brown bits are the ones with the most flavor. Cook for another 30 minutes or up to an hour, depending on how impatient you are. The longer it cooks the more caramelized the onions and fennel become. Taste test along the way. The dish will have a lot of flavor and doesn't have to be cooked down all the way.
• When ready to serve, remove the pan from the heat, add in the grated Parmesan cheese, the chopped parsley, lemon zest, and lemon juice, and black pepper.
• Sprinkle with slivered basil leaves, if desired. Or serve with the fennel fronds.
• Pan roasted fennel is excellent served with Italian sausages, pork chops, roast chicken, seafood, or on crostini. I can't think of anything that I wouldn't serve with it.

DRESSED-UP ONION DIP

Steps:

• Wash fennel and trim off feathery leaves.
• Chop enough of the leaves to make 2 tablespoons; set aside.
• Trim fennel bulb.
• Chop enough of the bulb to make 1 cup.
• Cut remaining bulb into strips to use for dippers.
• In a medium bowl combine chopped fennel, onion dip, red onion and green onion.
• Garnish with reserved fennel leaves and chives (if desired).
• Serve with vegetable dippers.

ROASTED FENNEL DIP

Steps:

• Roasted fennel puree: on baking sheet, combine fennel bulb, water, olive oil and salt. Roast in oven until fennel is caramelized and soft, about 40 minutes.
• Transfer to a food processor and puree until smooth.
• In bowl, combine 1 1/3 cups fennel puree, sour cream, vinegar, thyme and lemon zest. Serve or immediately or cover and refrigerate up to 3 days.

LABNEH DIP WITH CARAMELIZED ONIONS AND FENNEL

Steps:

• In a large saucepan, heat 2 tablespoons oil over medium. Add onions, fennel, thyme, and 1/4 teaspoon salt. Cook, stirring often, until brown, about 45 minutes. (If necessary, add a splash of water to keep onions from sticking.) Add sherry and Worcestershire; cook until evaporated, about 5 minutes. Let cool completely.
• Stir together labneh, garlic, and 1 teaspoon salt. Spread into a bowl or plate; top with onion mixture. Drizzle with remaining 1 tablespoon oil, sprinkle with more thyme, and serve with crackers and crudités.