Loving that side dish

Because onions are small and their tissues leave little or no trace, there is no conclusive opinion about the exact location and time of their birth. Many archaeologists, botanists, and food historians believe onions originated in central Asia. Other research suggests onions were first grown in Iran and West Pakistan. It is presumed our predecessors discovered and started eating wild onions long before farming or even writing was invented. Very likely, this humble vegetable was a staple in the prehistoric diet.

Most researchers agree the onion has been cultivated for 5000 years or more. Since onions grew wild in various regions, they were probably consumed for thousands of years and domesticated simultaneously all over the world. Onions may be one of the earliest cultivated crops because they were less perishable than other foods of the time, were transportable, were easy to grow, and could be grown in a variety of soils and climates. In addition, the onion was useful for sustaining human life. Onions prevented thirst and could be dried and preserved for later consumption when food might be scarce. While the place and time of the onions origin is still a mystery, many documents from very early times describe its importance as a food and its use in art, medicine, and mummification.

The Caramelized fennel onions and garlic recipe is an exceptionally rich tasting and scrumptious dish that can be served at all times. Serving fennel, sautéed with onion rings and garlic cloves brings out a captivating range of delicious tastes and aromas that have made this dish into such an important treat in notable restaurants and eating places. However despite its seemingly complicated nature this dish is actually very easy to prepare and cook. Indeed while following this easy and simple recipe anyone can make a finger licking dish right in their kitchen regardless of their experience level or expertise in cooking. For more online video recipe just go in the link and be amazed.


Ingredients

3 fresh fennel heads sliced thinly and round separated
3 medium white or yellow onions sliced thinly and rounds separated
1 cup of whole fresh garlic cloves
3 tablespoons Olive oil
Lemon pepper (to taste)
Salt (to taste)

1) Assemble the fennel, onions and garlic on a working table. Wash them and then slice the fennel and onions into thin rings and set aside.

2) In a deep frying pan heat olive oil over medium heat.

3) Add the sliced onion and fennel rings and the whole cloves of garlic into the hot olive oil. Allow to cook while stirring regularly.

4) Sprinkle the mixture with lemon pepper and add salt to taste.

5) Turn the heat to low and stir the dish frequently to avoid any burning. Cook until the ingredients turn brown. Ensure that they are evenly and completely brown without burning at all. Cook for about 10-15 minutes to achieve this pleasant coloring.

6) Remove from heat when ready and serve with an appropriate entrée or any meat dish and vegetables.