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Braised fennel, onions & olives


  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion, fennel and garlic until tender and golden, stirring now and again. 
  • Then add the wine, olives, seasonings and 1 heaped tbsp chopped parsley. Stir and cook down until fairly dry. 
  • Toast or grill the bread and serve on individual plates with a mound of the fennel mixture on top and a drizzle of oil and a sprinkling of parsley.


  • olive oil
  • 1 large onion, finely sliced
  • 2-3 small fennel bulbs, finely sliced
  • 1 large garlic clove, crushed
  • a good splash or two of dry white wine
  • 6-8 pitted black olives, sliced
  • sea salt & freshly ground pepper
  • 2 heaped tbsp chopped fresh parsley
  • 4 slices country-style bread

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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