A mandoline makes quick work of slicing the onions and fennel 1/16-inch thick. The resulting marmalade has a texture similar to sauerkraut but with an entirely different flavor. Chef Patrick Kelly serves it on grilled pork tenderloin over a warm bean salad.
|1||tablespoon olive oil|
|Grated rind and juice of 1 lemon|
|2||large red onions, thinly sliced|
|1||large fennel bulb, trimmed, cored, and thinly sliced across the grain|
|Salt and pepper, to taste|
|1/4||cup white wine|
|2||tablespoons white wine vinegar|
|1||teaspoon chopped fresh thyme|
1. In a large skillet, heat the oil over medium heat. When it is hot, add the lemon rind, onions, fennel, salt, and pepper. Cook, stirring occasionally, for 15 minutes.
2. Add the sugar, wine, and vinegar. Turn up the heat and continue cooking, stirring often, for 15 minutes or until the liquid evaporates and the onion and fennel have almost melted into a marmalade.
3. Add the thyme, butter, and lemon juice. Stir well, taste for seasoning, and add more salt and pepper, if you like.
Adapted from Shaker Village of Pleasant Hill