Ingredients
5
medium fennel bulbs (about 2 1/2 lb), trimmed and cut into 1/2-inch wedges, fronds reserved (6 cups)
2
tablespoons butter, melted
3
tablespoons butter
2
cups thinly sliced onions
1/2
teaspoon salt
1/4
teaspoon crushed red pepper flakes
4
tablespoons all-purpose flour
1
cup Progresso™ chicken broth (from 32-oz carton)
1
cup heavy whipping cream
1
cup Progresso™ plain panko crispy bread crumbs
1
cup shredded Parmesan cheese (4 oz)
Preparation
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place fennel in baking dish; drizzle with 2 tablespoons melted butter. Cover with foil; roast 45 to 50 minutes or until fennel is tender when pierced with paring knife.
Meanwhile, in 4- to 5-quart Dutch oven, melt 3 tablespoons butter over medium heat. Add onions, salt and pepper flakes. Cook 7 to 9 minutes, stirring frequently, until lightly browned. Add flour; stir 2 to 3 minutes or until lightly browned. Slowly stir in broth and cream. Heat to simmering; cook 2 to 3 minutes or until very thick.
In small bowl, mix Topping ingredients. Pour onion mixture over fennel in baking dish. Sprinkle topping evenly over all. Bake 10 to 15 minutes or until bread crumbs brown. Let stand 5 minutes at room temperature. Sprinkle some of the reserved fennel fronds over top.
