1 1⁄2 Pound, stalks cut off and bases trimmed (2 large heads)
2 Medium, sliced crosswise
1⁄4 Cup (4 tbs)
Beef bouillon cubes
Rinse and drain fennel heads, then slice crosswise.
In a 10- to 12-inch frying pan on medium-low heat, combine sliced fennel, onion, and olive oil.
Cover and cook until onion and fennel are very soft and golden, about 1 1/2 hours; stir occasionally.
Mash bouillon cubes with water; stir into vegetables.
Stir mixture, uncovered, over medium-high heat until moisture is nearly evaporated, about 5 minutes.