|Fennel bulbs||1 Pound, cored and sliced 1/2" thick|
|Finely chopped onions||2 Cup (32 tbs)|
|Defatted chicken stock||1⁄2 Cup (8 tbs)|
|Extra virgin olive oil||1 Teaspoon|
|Lemon juice||1⁄4 Teaspoon|
|Black pepper||To Taste|
In a small baking dish, mix together the fennel, onions, stock, oil and lemon juice.
Cover tightly and bake at 450° for 35 minutes, or until the fennel is soft.
Uncover and bake for 5 to 10 minutes, or until the fennel becomes golden.
Add salt and pepper to taste.