Fennel can absolutely have a place in dishes with onions, but it is not a total replacement. Way too strong a flavor for most flavor bases that start out with onion.
Sauteed sliced fennel would have a similar bite and sweetness, but with that mild licorice aroma and without the onioniness. In a pasta sauce where dried fennel seed would be normal anyway, it seems pretty genius to me. I’m going to pick some up and try it next time I get to the grocery store.
Sure, but it’s a lot tougher and won’t break down the same way onions should. Agreed that the flavor would work well in a dish where fennel might already be added, but again, that’s not most dishes. Still interested in hearing how your experiment goes!
Fennel can absolutely have a place in dishes with onions, but it is not a total replacement. Way too strong a flavor for most flavor bases that start out with onion.
Sauteed sliced fennel would have a similar bite and sweetness, but with that mild licorice aroma and without the onioniness. In a pasta sauce where dried fennel seed would be normal anyway, it seems pretty genius to me. I’m going to pick some up and try it next time I get to the grocery store.
Sure, but it’s a lot tougher and won’t break down the same way onions should. Agreed that the flavor would work well in a dish where fennel might already be added, but again, that’s not most dishes. Still interested in hearing how your experiment goes!
I’ve sauteed it to softness before, along with onions and celery, so I think it will be fine.