Balsamic Glazed Onion Wedges with Fennel
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons balsamic vinegar
- Sea salt
- Fronds and stalks from 1 fennel bulb, the bulb reserved for another use
- 1 very large red onion, cut into 8 wedges through the root end
- 8 bay leaves
- 1 teaspoon fennel pollen or finely ground fennel seeds
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