Skillet Fennel with Capers

• 1/3 cup extra-virgin olive oil
• 3 pounds fresh fennel, trimmed and cut into 1-inch chunks (see Trimming and Cutting Fennel, page 217)
• 2 1/2 cups sliced onions
• 1/2 teaspoon coarse sea salt or kosher salt, or to taste
• 1/4 cup small capers, drained
• Freshly ground black pepper to taste
• A heavy-bottomed skillet or saute pan, 12-inch diameter or larger, with a tight-fitting cover

1. Pour the olive oil into the skillet, and set it over medium heat.
2. Dump in all the fennel and onions, season with the salt, and stir and toss well.
3. Cover the pan tightly, and let the vegetables cook and caramelize slowly, stirring occasionally.
4. Adjust the heat as necessary so theyre sizzling, softening, and cooking in their own moisture, but not burning or browning too fast.
5. After 15 minutes, stir in the capers; if the fennel pieces appear dry, add a few tablespoons of water too.
6. Cook another 15 minutes, tightly covered, stirring now and then, until the fennel is tender and tinged golden brown.
7. If theyre pale, or you want deeper color, cook them uncovered for a few minutes.
8. Taste, and season with salt if you want; grind on pepper to taste just before serving, nice and hot.

extravirgin olive oil, fresh fennel, onions, salt, capers, freshly ground black pepper, skillet

Taken from www.epicurious.com/recipes/food/views/skillet-fennel-with-capers-384324 (may not work)