(for 3 to 4 as a vegetable)
2 Heads of Fresh Florentine Fennel
1 Medium Onion
2 Tablespoons Olive oil
Salt and Black Pepper
For this you need a good non stick pan with a lid

Cut all the fennel as finely as you can, no need to discard the stalks, just any discoloured bits.
Peel the onion and also slice finely.
Put these into a pan with the olive oil and season with salt and blackpepper.
Stir and fry them until they start to sizzle and then put them on the lowest possible heat, put on the lid and let them cook very slowly in their own juices for at least 30 minutes and possibly up to 45 minutes.
The fennel and onion need to be meltingly tender.

The heat should be so low that they have no fear of browing during their braising but do check them from time to time because you don’t want them to burn.