Stewed Fennel and Onions Recipe

Name: Stewed Fennel and Onions Recipe
Ingredients: 3/4 cup olive oil (approximately, divided); 4 cups cubed bread (stale bread, whole wheat, sourdough, or multigrain); 2 large (1 1/2 pounds) yellow onions (halved and thickly sliced into half-moons); 4 trimmed (2 pounds) fennel bulbs (leaves and tender stalks reserved); 1/2 cup sweet white wine; 1/2 cup water; 1 tablespoon fennel seed (crushed); salt; pepper; 1 cup chopped fennel leaves (plus tender stalks, or fresh dill)

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Adapted from The Foods of the Greek Islands. From the Greek island of Folegandros.

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Ingredients

3/4 cup olive oil (approximately, divided)
4 cups cubed bread (stale bread, whole wheat, sourdough, or multigrain)
2 large (1 1/2 pounds) yellow onions (halved and thickly sliced into half-moons)
4 trimmed (2 pounds) fennel bulbs (leaves and tender stalks reserved)
1/2 cup sweet white wine
1/2 cup water
1 tablespoon fennel seed (crushed)
salt
pepper
1 cup chopped fennel leaves (plus tender stalks, or fresh dill)