Spice Road Spices
Artisan Spice Merchants

The Art of Flavour


Carameliesed Fennel and Onion - Salt Free

For the full background on all recipes together with the Art of Flavour click: Epicurean Post


  • 2 x large onions – cut into half moon shapes

  • 2 x Large fennel bulbs – outside skin removed. Cut into half moon shapes

  • 1/4 x Cup extra virgin olive oil

  • 2 x Tablespoons butter

  • 1 x Teaspoon black pepper

  • 2 x Teaspoons ground cinnamon

  • 2 x Teaspoons thyme leaves

  • 1 x Teaspoon lemon zest


In a hot pan add a ¼ cup x olive oil and 1 x tablespoon butter then add the onions and fennel and mix well. Now add the spices and continue stirring.

Lower the temperature to medium and continue gently stirring occasionally for around 20 - 30 minutes, adding the remaining butter. Stir until the fennel and onions begin to darken and you have achieved your required caramelised flavour doneness. Then add the lemon zest.

You will now have a lovely aroma in your kitchen and you will also notice wonderful, flavour loaded brown bits developing at the bottom of the pan.

Your recipe is now winning !

For the salt reduced team, sprinkle a little grated parmesan cheese before serving.

Important: Add a little water or olive oil if the fennel and onions start to dry out. Watching for this is critical