Servings: Serves 10
In a large, deep skillet, heat oil over medium heat. Add onions and cook, stirring, until browned, about 5 minutes. Add fennel and garlic; cook, stirring occasionally, until fennel begins to soften, about 5 minutes more.
Add broth, bay leaves, salt and pepper. Bring to a simmer, reduce heat to medium-low, cover and cook until fennel is tender-crisp, about 10 minutes.
Uncover, increase heat to high and cook until almost all the liquid evaporates, 3 to 5 minutes. Remove bay leaves, stir in marjoram and vinegar and cook about 1 minute more.
From the November 2007 issue of O, The Oprah Magazine
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