Braised Fennel with Onions and Balsamic Vinegar

• 3 tbsp. olive oil
• 8 oz. pearl onions
• 3 large fennel bulbs (about 2 1/4 pounds)
• 1 tbsp. minced garlic
• 1 c. chicken broth
• 2 bay leaves
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1 tbsp. chopped fresh marjoram or oregano leaves
• 1 1/2 tbsp. balsamic vinegar

1. Heat oil in large deep skillet over medium heat.
2. Add onions and cook, stirring, until browned, 5 minutes.
3. Add fennel and garlic; cook, stirring occasionally, until fennel begins to soften, 5 minutes.
4. Add broth, bay leaves, salt, and pepper.
5. Bring to a simmer, reduce heat to medium-low, and cook, covered, until the fennel is tender-crisp, 10 minutes.
6. Increase heat to high, and cook until almost all of the liquid is evaporated, 3 to 5 minutes.
7. Remove bay leaves.
8. Stir in marjoram and vinegar; cook 1 minute, or until flavored through.

olive oil, pearl onions, fennel bulbs, garlic, chicken broth, bay leaves, salt, ground black pepper, fresh marjoram, balsamic vinegar

Taken from www.delish.com/recipefinder/fennel-onions-balsamic-vinegar-recipes (may not work)