Fennel-Saffron Compote

Name: Fennel-Saffron Compote
Ingredients: 4 tablespoons olive oil; 4 1/2 cups chopped fresh fennel bulbs (about 2 large); 3 3/4 cups chopped onions; 1 tablespoon fennel seeds, crushed; 3 1/2 teaspoons minced garlic; 1 1/2 cups dry white wine; 1 1/2 cups canned low-salt chicken broth; 3/4 teaspoon (packed) crushed saffron threads

8 ingredients

8 steps

Ingredients

4 tablespoons olive oil
4 1/2 cups chopped fresh fennel bulbs (about 2 large)
3 3/4 cups chopped onions
1 tablespoon fennel seeds, crushed
3 1/2 teaspoons minced garlic
1 1/2 cups dry white wine
1 1/2 cups canned low-salt chicken broth
3/4 teaspoon (packed) crushed saffron threads

Directions

1

Heat oil in heavy large pot over medium heat.
2

Add fennel, onions and fennel seeds; cook until fennel and onions are very tender, stirring occasionally, about 1 hour.
3

Add garlic; stir 2 minutes.
4

Add wine, broth and saffron; simmer until thick, stirring occasionally, about 20 minutes.
5

Season with salt and pepper.
6

(Can be made 1 day ahead.
7

Cover and chill.
8

Rewarm over medium heat, stirring often, before using.)