Pic of Butter-fried fennel and onions with vinegar and thyme

Butter-fried fennel and onions with vinegar and thyme

Show ingredients

Vegetarian mains

Butter-fried fennel and onions with vinegar and thyme

Side Serves 4 25 min
This doesn't take long to cook but once done can be kept warm in the oven, covered, for half and hour or so. Adapt it to your liking: cooked for a short time, fennel will retain more crunch and freshness; cooked for longer, it'll get sweeter and slightly caramelised. Fennel's faint aniseed flavour is a very good companion to pork in all forms.


  • 1 large or 2 small fennel bulbs
  • 2 medium red onion
  • 50g butter
  • 2½ tbsp sherry vinegar or red wine vinegar
  • leaves of 3 sprigs of fresh thyme, roughly chopped
  • salt and pepper


Prep time: 5 min
Cooking time: 20 min
  • Step 1

    Trim the stalks off the fennel, halve lengthwise and cut into slices 5mm thick, erring on the thin side. Halve the onions and cut into 5mm slices.
  • Step 2

    Melt the butter in a wide, heavy frying-pan. Add the fennel and cook gently for 5 minutes.
  • Step 3

    Raise the heat to high, add the onions and sauté briskly, flipping and stirring them frequently. After 4-5 minutes they will be lightly browned, sweet and still a little crunchy. If you prefer them softer, cook for a couple of minutes longer.
  • Step 4

    Now add the vinegar and sizzle until it is virtually all evaporated. Stir in the thyme leaves, salt and pepper and serve.

You may also like…