Ingredients

4 TB. butter

1 TB. caraway seed, crushed

1 yellow onion, sliced thin

1 fennel bulb, sliced thin

2 fuji apples, peeled, cored and sliced thin

1 cup dry white wine

1 tsp. sea salt

Preparation

  1. In a large sauté pan, melt butter over high heat. Add crushed caraway seeds and toast until fragrant, 1-2 minutes. Add onions and sauté until translucent. Add fennel and apples, and continue sautéing over high heat until everything is golden brown and caramelized. Deglaze with white wine, and cook until liquid is evaporated. Remove from heat and add salt. Serve warm.