Fennel-Saffron Compote

• 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

1. Heat oil in heavy large pot over medium heat.
2. Add fennel, onions and fennel seeds; cook until fennel and onions are very tender, stirring occasionally, about 1 hour.
3. Add garlic; stir 2 minutes.
4. Add wine, broth and saffron; simmer until thick, stirring occasionally, about 20 minutes.
5. Season with salt and pepper.
6. (Can be made 1 day ahead.
7. Cover and chill.
8. Rewarm over medium heat, stirring often, before using.)

olive oil, fresh fennel bulbs, onions, fennel seeds, garlic, white wine, chicken broth, saffron threads

Taken from www.epicurious.com/recipes/food/views/fennel-saffron-compote-4618 (may not work)