Braised Fennel

This fennel takes a bit of time in the oven. If you need it faster, start the fennel on the stove top and then cover and simmer until tender. It will cut the cooking time in half.

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3-6 heads of fennel depending on size, trimmed and cut in half
1 onion, sliced thinly
4 cloves garlic, smashed
1/2 tsp chili flakes
5 sprigs thyme (optional)
1 cup white wine
2 cup chicken stock or water


  1. Heat oven to 350F
  2. In a baking dish lay the fennel, onions, and garlic evenly across the dish
  3. Sprinkle with the chili flakes, thyme sprigs, and a heavy few pinches of salt
  4. Add the wine and stock to the dish and cover with tin foil
  5. Transfer to the oven and bake until the fennel is tender and the liquid reduced (about 45-60 min)
  6. Remove from the oven and serve warm or room temperature