You are here

Onion Fennel Marmalade

admin's picture
  Fennel 1 1⁄2 Pound, stalks cut off and bases trimmed (2 large heads)
  Onions 2 Medium, sliced crosswise
  Olive oil 1⁄4 Cup (4 tbs)
  Beef bouillon cubes 2
  Hot water 1 Tablespoon

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.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3020 Calories from Fat 1351

% Daily Value*

Total Fat 158 g242.9%

Saturated Fat 10.9 g54.5%

Trans Fat 0 g

Cholesterol 4.6 mg1.5%

Sodium 2387.2 mg99.5%

Total Carbohydrates 396 g131.9%

Dietary Fiber 277.8 g1111.3%

Sugars 17.5 g

Protein 114 g227.2%

Vitamin A 18.5% Vitamin C 289%

Calcium 823.4% Iron 707.4%

*Based on a 2000 Calorie diet

Onion Fennel Marmalade Recipe