Baked Onions with Crunchy Fennel Topping
 
 
Ingredients
  • 3 medium onions, peeled and halved lengthwise, root ends left intact
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Kosher salt
  • 4 bay leaves
  • 5-6 sprigs fresh thyme
  • ½ cup vegetable stock
  • 1 tablespoon white wine vinegar
  • 1 teaspoon fennel seeds
  • ¼ cup crushed thick-cut potato chips (about 1 cup uncrushed)
Instructions
  1. Preheat the oven to 425°. Brush the onion halves with olive oil, season with salt and arrange cut side down in an ovenproof medium skillet. Scatter the bay leaves and thyme sprigs around the onions. Add the vegetable stock and vinegar. Cover tightly with foil and bake for about 1½ hours, until the onions are very tender.
  2. Meanwhile, in a small skillet, toast the fennel seeds over moderate heat until fragrant, about 3 minutes. Transfer to a work surface and let cool, then coarsely crush the seeds. Transfer to a small bowl and add the crushed potato chips.
  3. Carefully turn the onions cut side up in the skillet. Spoon the fennel-potato-chip crumbs on top and bake for about 15 minutes longer, until the crumbs are lightly browned and crisp. Discard the bay leaves and thyme and serve the onions hot or warm.
Recipe by Allons-Eat! at https://www.allonseat.com/baked-onions-with-crunchy-fennel-topping/