I love when a recipe makes you think differently about a certain ingredient.  Take this recipe from Food & Wine magazine for example for ‘Baked Onions with Fennel Breadcrumbs.’  It all starts with an everyday yellow onion, halved and cooked in chicken stock and aromatics until fall-apart-deliciousness is reached.  Then, you top each halved onion with  a mixture of crispy Panko breadcrumbs flavored with fennel seeds and fresh sage.  A marvelous idea that ramps up an ordinary yellow onion’s role in a recipe from supporting actor, to lead actor in a major motion picture.

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/baked-onions-with-fennel-bread-crumbs)

Tagged: baked onions, fennel breadcrumbs, fennel seeds, Food & Wine, fresh sage, onions, panko breadcrumbs, side dish, vegetarian