Baked Onions with Fennel Bread Crumbs
- 3 medium onions, peeled and halved lengthwise, root ends left intact
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Kosher salt
- 1/2 cup chicken stock
- 6 bay leaves, preferably fresh
- 1 teaspoon fennel seeds
- 1/4 cup panko
- 1 1/2 teaspoons minced sage
- Preheat the oven to 425.
- Brush the onion halves with olive oil, season with salt and arrange cut side down in an ovenproof medium skillet.
- Add the chicken stock and scatter the bay leaves around the onions.
- Cover tightly with foil and bake for about 1 1/2 hours, until the onions are very tender.
- Meanwhile, in a small skillet, toast the fennel seeds over moderate heat until fragrant, about 3 minutes.
- Transfer to a work surface and let cool, then coarsely crush the seeds.
- Transfer to a small bowl, add the panko, sage and the 2 tablespoons of olive oil and toss.
- Season with salt.
- Carefully turn the onions cut side up in the skillet.
- Spoon the fennel breadcrumbs on top and bake for about 15 minutes longer, until the crumbs are lightly browned and crisp.
- Discard the bay leaves and serve the onions hot or warm.
onions, extravirgin olive oil, kosher salt, chicken stock, bay leaves, fennel seeds, panko, sage
Taken from www.foodandwine.com/recipes/baked-onions-with-fennel-bread-crumbs (may not work)