Fennel With Caramelized Onions

• 1 large red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 2 medium fennel bulbs
• 3/4 cup chicken broth
• 2 tablespoons pine nuts or 2 tablespoons walnuts

1. In a skillet cook onion in olive oil over low heat, stirring frequently, for 5 minutes.
2. Cook and cover for 10 minutes more, stirring occasionally or until onions are very tender and edges are golden.
3. Add balsamic vinegar and cook and stir until the onions are coated.
4. Meanwhile, trim fennel; chop enough of the green tops to make 2 tablespoons.
5. Cut each fennel bulb lengthwise into 6 wedges.
6. In a medium saucepan cook fennel, covered, in chicken broth for 10-12 minutes or until tender. Drain.
7. Arrange fennel wedges on a serving plate. Top with onions and sprinkle with nuts and reserved fennel fronds.

red onion, olive oil, balsamic vinegar, fennel bulbs, chicken broth, nuts

Taken from www.food.com/recipe/fennel-with-caramelized-onions-296806 (may not work)