1. A SIDEDISH TO
CRY FOR
Because onions are small and their tissues leave little
or no trace, there is no conclusive opinion about the
exact location and time of their birth. Many
archaeologists, botanists, and food historians believe
onions originated in central Asia. Other research
suggests onions were first grown in Iran and West
Pakistan. It is presumed our predecessors discovered and started eating wild onions
long before farming or even writing was invented. Very likely, this
humble vegetable was a staple in the prehistoric diet.
Most researchers agree the onion has been
cultivated for 5000 years or more. Since onions
grew wild in various regions, they were
probably consumed for thousands of years and
domesticated simultaneously all over the world.
Onions may be one of the earliest cultivated
crops because they were less perishable than
other foods of the time, were transportable,
were easy to grow, and could be grown in a
variety of soils and climates. In addition, the
onion was useful for sustaining human life.
Onions prevented thirst and could be dried and
preserved for later consumption when food
might be scarce. While the place and time of
the onions origin is still a mystery, many
documents from very early times describe its
importance as a food and its use in art,
medicine, and mummification.
The Caramelized fennel onions and garlic recipe is an exceptionally rich tasting and
scrumptious dish that can be served at all times. Serving fennel, sautéed with onion
rings and garlic cloves brings out a captivating range of delicious tastes and aromas
that have made this dish into such an important treat in notable restaurants and eating
places. However despite its seemingly complicated nature this dish is actually very
easy to prepare and cook. Indeed while following this easy and simple recipe anyone
can make a finger licking dish right in their kitchen regardless of their experience level
or expertise in cooking. For more online video recipe just go in the link and be amazed.

2. Ingredients
3 fresh fennel heads sliced thinly and round
separated
3 medium white or yellow onions sliced
thinly and rounds separated
1 cup of whole fresh garlic cloves
3 tablespoons Olive oil
Lemon pepper (to taste)
Salt (to taste)
1) Assemble the fennel, onions and garlic on a working table. Wash them and then
slice the fennel and onions into thin rings and set aside.
2) In a deep frying pan heat olive oil over medium heat.
3) Add the sliced onion and fennel rings and the whole cloves of garlic into the hot olive
oil. Allow to cook while stirring regularly.
4) Sprinkle the mixture with lemon pepper and add salt to taste.
5) Turn the heat to low and stir the dish frequently to avoid any burning. Cook until the
ingredients turn brown. Ensure that they are evenly and completely brown without
burning at all. Cook for about 10-15 minutes to achieve this pleasant coloring.
6) Remove from heat when ready and serve with an appropriate entrée or any meat
dish and vegetables.