Recipe - Roasted Fennel And Onions

3 md Onions; peeled and cut into
wedges
2 Fennel bulbs; cut into
wedges with fronds reserved
2 tablespoon Balsamic vinegar
Freshly ground pepper
1 tablespoon Brown sugar

* Adapted to list requirements from:J Rosso 1993 Great Good Food, London:
Weidenfeld and Nicholson.

Preheat oven to 400F. Chop One fourth cup fronds. Cut veggies. Put sugar, vinegar
and vegiges into a baking dish and toss well to coat. Bake for 1 hour
uncoverd tossing occasionally till tender and weel roasted. Sprinkle with
fronds and serve.

Posted to fatfree digest V97 #214 by laurab@dynamite.com.au (Laura Barwick)
on Sep 19, 1997