Fennel a la Grecque

• 5-6 small, very fresh bulbs of fennel, trimmed and neatly quartered
• 20 pearl onions, topped, tailed, and peeled
• salt and pepper
• Juice of 1 small lemon
• 1 tbsp Pernod or Ricard
• 3/4 cup dry white wine
• 1 tsp fennel seeds, dry-roasted in a small frying pan until fragrant
• 2 cloves garlic, peeled and sliced
• 2-3 sprigs of thyme
• 2 bay leaves
• 4-5 tbsp extra virgin olive oil
• 1 tbsp chopped parsley, worked together with any fennel fronds too, if you like

1. Put the fennel and onions in a large pot so that they are almost in a single layer.
2. Season and sprinkle over the lemon juice and Pernod or Ricard.
3. Add the wine, fennel seeds, garlic, herbs, and oil and put on a low heat to cook.
4. Stir together briefly, once it has come to a simmer, and cook very gently, covered, for about 45 minutes.
5. By this time the vegetables will be very soft and deeply flavored.
6. Allow to cool to tepid or room temperature before tasting the juices to ascertain a correct seasoning.
7. Spoon into a serving dish and sprinkle over the parsley, and fennel fronds if using.

fennel, pearl onions, salt, lemon, white wine, fennel seeds, garlic, thyme, bay leaves, extra virgin olive oil, parsley

Taken from www.cookstr.com/recipes/fennel-agrave-la-grecque (may not work)