Baked Onions with Fennel Bread Crumbs can be used to accompany any grilled meat, poultry or fish. The onions are super tender and the seasoned Panko breadcrumbs enhance the flavor of the vegetables.
Baked Onions with Fennel Bread Crumbs
(Adapted from recipe courtesy of FoodandWine.com, January, 2015)
3 medium onions, peeled and halved lengthwise, root ends left intact
2 Tbsp extra-virgin olive oil, plus more for brushing
1/2 cup chicken stock
6 bay leaves
2 tsp fennel seeds
1/4 cup Panko breadcrumbs
1 tsp dried sage
Preheat oven to 425F.
Brush the onions halves with oil, season with salt and arrange, cut side down, in a 9X13 Pyrex baking dish. Add the chicken stock and scatter the bay leaves around the onions. Cover tightly with foil and bake for 1 1/2 hours.
In a small skillet, toast the fennel seeds over medium heat until fragrant, about 3 minutes. Transfer to a work surface and allow to cool, then crush the seeds. Transfer to a small bowl, add the Panko, sage and 2 tablespoons of oil and toss.
Carefully, turn the onions cut side up in the baking dish. Spoon the fennel bread crumbs on top and bake for about 15 minutes longer, until the breadcrumbs are lightly browned and crispy. Discard the bay leaves and serve the onions warm.