- 1 teaspoon Fused Fennel Olive Oil
- 3 cups thinly sliced fennel (about 1 large bulb)
- 2 cups thinly sliced onions
- 4 garlic cloves, minced and divided
- 2 (14 oz) cans fat-free-less-sodium chicken broth, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 8 oz. French bread or other firm white bread, torn into pieces or cut into cubes
- 1/4 cup (1 oz.) Fontina cheese
- Cooking spray
- Preheat oven to 350 degrees.
- Heat the Fused Fennel Olive Oil in a large non-stick frying pan. Add sliced fennel, onion, and 2 garlic cloves; cook until golden brown (about 20 minutes), stirring frequently. Add 1/4 cup broth. Cook until liquid evaporates, scraping pan to loosen browned bits. Stir in 1/4 teaspoon pepper. Add remaining broth. Bring to a boil. Remove from heat.
- Combine bread and fennel mixture. Stir in the Fontina cheese and spoon the bread-cheese mixture into a 11x7 inch baking dish, coated with cooking spray. Bake at 350 for 1 hour and 10 minutes or until golden brown.
- NOTE: This is especially good with roasted pork loin.
- NOTE from Barbara: Tried this out on my sisters, Mary Lou and Jackie, one night. Mary Lou announced that she didn't care much for the taste of fennel (she thought it would taste like licorice), but I asked her to just take a bite. By the end of the meal, the entire dish (which I had doubled) was completely gone and ML was using a spoon to get every last drop out of the dish. She asked me for the recipe and promptly served this to company the next week.