Crunchy fennel and red onion gratin
Photo: Ryan Bartley
This is a great side dish to a fish meal or as part of mixed antipasti. I like to use red onions as they are sweet and give a touch of colour but white onions can be used instead. The dish is easy to make and very tasty.
Preparation time: 10 mins
Cooking time: 1 hour
Serves 4-6 as side dish or
3 large red onions
3 fennel bulbs
Salt and freshly ground black pepper
Small bunch of flat parsley, finely chopped
Extra virgin olive oil
Preheat the fan oven to 190°C and line 2 large oven trays with parchment paper.
Peel the onions and wash the fennel, cutting off the stalks from the top. Halve the fennel down the middle through its root and boil in salted water for 10-15 minutes.
Meanwhile, cut the onions into thick slices (2.5 cm/1in) keeping the circled texture and add to the tray.
Once the fennel is soft, drain it and halve it again lengthwise so you end up with 4 long slices for each fennel. If the fennel bulbs are large then cut it in more slices so it is not too chunky.
Spread the onions and fennel slices as a single layer. You can do one tray of each or mix the two together.
Sprinkle each slice with salt, pepper and garlic granules/powder. Top with breadcrumbs, parsley and a drizzle of olive oil.
Bake for about 45 min until all the vegetables are golden.