Side Dish
2 servings
5 minutes
1 hour
Melissa's Corporate Chefs
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Butter
12 ounces Fennel, washed, trimmed and sliced thin
2 tablespoons Shallots, peeled and sliced thin
8 ounces Cipolline Onions, peeled and sliced thin
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1 teaspoon Oregano, chopped fine
1 teaspoon Thyme, chopped fine
2 tablespoons Water
2 tablespoons Balsamic Vinaigrette
In a saucepan, heat the olive oil and butter over medium heat.
Add the shallots, onions, fennel, and cook for about 10 minutes.
Add the salt, pepper, fresh herbs, water, and vinegar; reduce the heat to low and cover pan.
Simmer for 45 minutes or until vegetables are very tender.
