Braised Fennel and Onion Pasta Sauce

• virgin olive oil↗1⁄4 cup
• onion, chopped↗1 cup
• garlic, fresh minced↗2 tablespoons
• fennel, trimmed and thinly sliced↗1 1⁄2 lbs
• chicken broth (or vegetable broth or white wine)1⁄2 cup
• salt & pepper
• fresh marjoram, use oregano if you prefer it (substitute with 1 tsp dried)↗1 tablespoon
• balsamic vinegar (tarragon vinegar is good too)↗1 tablespoon

Step-by-step instructions

1. 1

   To prepare the fennel trim the feathery leaves and the ouside hollow stalks (chop the fronds for garnish or dry for seasoning).

2. 2

   You are now left with the fennel bulb.

3. 3

   Next trim off the hard bottom and cut a thin slice off one side of the fennel.

4. 4

   Lay it on the flat side and cut into thin slices.

5. 5

   Pour the oil in a skillet that has a lid.

6. 6

   Over medium heat saute the onion and cook until translucent about 5 minutes.

7. 7

   Add the garlic and fennel cook stirring occasionally for about 5 minutes.

8. 8

   Add liquid, (not the vinegar) salt& pepper, cover and cook over medium low heat until the fennel is just tender.

9. 9

   About 10 minutes.

10. 10

    If the mixture is quite wet cook longer with the lid removed.

11. 11

    Stir in the herb& vinegar and adjust seasoning.

12. 12

    Serve over pasta or as a side vegetable dish.