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Mary Berry Onion and Fennel Recipe

Mary Berry Onion and Fennel
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Mary Berry Onion and Fennel is a savoury, slightly sweet vegetable side dish where sliced fennel bulbs and onions are gently sautéed or baked until tender. The natural sugars in both vegetables caramelise as they cook slowly, creating a soft, buttery texture and subtly layered flavours. Mary Berry’s approach keeps the seasonings simple while letting the freshness of the vegetables shine, making this a versatile side that enhances both everyday meals and festive spreads.

Ingredients

  • 2 large fennel bulbs, trimmed and thinly sliced

  • 2 large onions, thinly sliced

  • 2 tablespoons olive oil or 1 tablespoon oil + 1 tablespoon butter

  • 1 garlic clove, minced (optional)

  • Salt and black pepper, to taste

  • Optional: A squeeze of lemon juice, fresh thyme, or a splash of white wine for extra depth

Instructions

  • Prepare the vegetables – Slice 2 fennel bulbs and 2 onions thinly so they cook evenly and soften at the same rate.

  • Heat oil and butter – Warm 2 tbsp olive oil (or a mix of oil and butter) in a large pan until gently sizzling.

  • Cook the onions first – Add the sliced onions and cook over medium heat for 5 minutes until they start to soften.

  • Add the fennel – Stir in the sliced fennel and continue cooking for 10–15 minutes until both vegetables are tender and lightly golden.

  • Season well – Add salt, pepper, and 1 minced garlic clove (optional) to enhance the flavour.

  • Optional oven finish – Transfer to an oven dish and bake at 180°C (350°F) for 10 minutes for deeper caramelisation.

  • Serve warm – Finish with lemon juice or fresh herbs to brighten the dish.

Find it online: https://maryberrycooks.co.uk/mary-berry-onion-and-fennel/