Make ahead note:

The recipe can be completely made ahead and served at room temperature. If refrigerated, allow to warm up before serving.

Ingredients:

• 1/4 cup extra virgin olive oil
• 3 Lbs fennel bulbs, trimmed and cut in half
• 1 large onion, chopped
• 1 tea Herb de Provence, minced by finger
• 1-1/2 cups dry white wine
• Salt and pepper to taste

Par boil bulb halves in salted water for 10 minutes. Drain. Heat oil in a large sauté pan and add fennel cut side down. Cook over a low heat until they become golden. This will take at least 15 minutes. There is no need to turn them as they cook. Once golden, turn and sprinkle with the chopped onion and Herb de Provence. Cook until the other side browns. This will take a shorter time. Remove vegetables to a bowl and turn up the heat under the sauté pan. When it gets hot, pour wine in and deglaze the pan and reduce wine to about ½ cup. Return the vegetables to the pan and cook over a medium heat until the wine is reduced to a syrup like consistency.