What I present to you today is golden fennel in a skillet with red onions and black olives. It’s a simple side dish but really full of flavor, perfect when you want to bring something wholesome to the table with a little extra touch. The slow searing in the pan (to be honest, I used a tegame but these are details đ) gives the fennel a golden surface and a soft heart, while the red onions soften and become fragrant and slightly caramelized. The result is a dish with a perfect balance of sweetness and savoriness. It’s the ideal recipe when you have few ingredients but want something tasty without turning on the oven or too much fuss. Serve it hot with its glossy, enveloping cooking juices. Paired with any kind of main (meat, fish, or cheeses) it always looks great. Prepare the pan and let the slow cooking do the rest.
Other fennel recipes I recommend you try:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for golden fennel in a skillet
- 2 fennel bulbs (medium-large)
- 1 red onion
- 2 oz Taggiasca olives
- Half glass dry white wine
- A few sprigs thyme
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan with lid
- 1 Cooking spatula
Preparation of golden fennel in a skillet
Clean the fennel by removing the tougher outer leaves, the stalks and the toughest part of the base (leave a small piece so the segments stay attached). Then cut each fennel in half and divide each half into four wedges.
Peel the red onion and slice it into rounds that are not too thin because they should remain visible.
In a skillet (or in a pan), heat a few tablespoons of oil before adding the onion. Let it soften gently for 3/4 minutes over medium-low heat: it should not brown too much, it should just soften.
Then add the fennel wedges and let them sear without turning for about 3 minutes until the side in contact with the pan becomes golden. Then turn them gently and sear the other side for another 2/3 minutes.
At this point, deglaze with the white wine and let it evaporate before adding the Taggiasca olives.Â
Season with salt and pepper to taste, cover and continue cooking over medium-low heat for 12/15 minutes, moving and turning the fennel from time to time: they should become tender but remain firm.
Finally, scent the golden fennel in the skillet with fresh thyme and serve hot. Enjoy! Paola.
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