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Herbed Fennel and Onion

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Herbed Fennel and Onion

Serves 2 | Prep time: 15 minutes | Total time: 15 minutes


  • 1 large sweet onion, halved lengthwise and sliced
  • 1 medium fennel bulb, halved and cut into 1/2-inch slices
  • 1 cup reduced-sodium chicken broth, divided
  • 2 teaspoons minced fresh sage or 1/2 teaspoon dried sage leaves
  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 2 teaspoons white balsamic vinegar (or dark balsamic vinegar)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper


  1. In a large skillet over medium-high heat, sauté the onion and fennel in 2 tablespoons of the broth until crisp-tender, about 5 minutes.
  2. Add the remaining broth, sage, and rosemary.
  3. Bring to a boil; cook until the broth evaporates, about 5 minutes more.
  4. Remove from the heat.
  5. Stir in the vinegar, salt, and pepper, and serve.