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Fennel Gratin with Pecorino and Lemon
- 5 tablespoons olive oil
- 1 12- to 13-ounce onion, halved, cut into 1/4-inch-thick slices
- 3 large garlic cloves, minced
- 5 large fresh fennel bulbs, trimmed, cored, cut into 1/4-inch-thick slices
- 1/2 cup low-salt chicken broth
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons coarse kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons butter
- 3/4 cup panko (Japanese breadcrumbs)
- 1 cup Pecorino Romano cheese
- 1 tablespoon chopped fresh Italian parsley
- 1 1/2 teaspoons finely grated lemon peel
Directions:View on Bon Appetit
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