Jul 14 2026
Restaurants›Doya›Caramelized Fennel Recipe

Caramelized Fennel Recipe

Inspired by Doya
Time30m
Serves4

Saganaki Cheese, Pomegranate Sour, Onion, Dill, Parsley

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prep the Fennel

    Trim the fennel bulbs by cutting off the fronds and the root end. Slice the bulbs in half lengthwise and then cut them into wedges.

  2. 2

    Slice the Onion

    Peel the onion and slice it thinly.

  3. 3

    Mise en Place

    Chop the fresh dill and parsley. Set aside.

Cooking

  1. 4

    Caramelize the Fennel

    In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the fennel wedges, season with salt and black pepper, and cook for about 10-12 minutes, stirring occasionally until the fennel is golden brown and tender.

  2. 5

    Add Onion

    Add the sliced onion to the skillet with the caramelized fennel. Cook for an additional 5-7 minutes until the onion is soft and translucent.

  3. 6

    Prepare Pomegranate Sour

    In a small saucepan, combine pomegranate juice and honey. Heat over low heat until warmed through, stirring to combine. Remove from heat.

  4. 7

    Saganaki Cheese

    While the fennel and onion are cooking, heat a separate non-stick skillet over medium-high heat. Add a tablespoon of olive oil. Once hot, add the saganaki cheese. Cook until golden brown on both sides, about 2-3 minutes per side. Remove from heat.

  5. 8

    Serve

    To serve, place the caramelized fennel and onion mixture on a plate, top with the fried saganaki cheese, drizzle with pomegranate sour, and sprinkle with chopped dill and parsley.

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