This is wonderful on top of polenta. To lower the fat and calories of the recipe I shared for Polenta with Gorgonzola and Almonds, you could omit the Gorgonzola and top it with this instead. It will give the dish a surprisingly similar flavor and you won't miss the Gorgonzola. It is also wonderful on pizza with Parmesan cheese... Really it would be great with many dishes.
1 large yellow onion, sliced
1 or 2 bulbs of fennel, trimmed and sliced in similar sized pieces as the onion
2 or 3 tablespoons olive oil or a combo of butter and oil
salt and pepper
Heat oil/butter in a large heavy-bottomed saute pan over medium heat. Add the onion and fennel slices. Stir occasionally. When the onions and fennel start making a lot of noise and the oil is diminishing, add some salt. Lower heat if needed, it will depend on your pan. Continue simmering the onions and fennel, stirring occasionally, for about 45 minutes, until very golden. Season with salt and freshly ground pepper to taste.