Fennel, Onion and Orange Gratin

2 large yellow onions, cut into 1/2-inch wedges
2 large fennel bulbs (about 2 lbs.), stems, feathery tops and any bruised outer stalks trimmed, cut into 1/2-inch slices
2 T. olive oil
1 t. freshly grated orange zest
Kosher salt and freshly ground black pepper

Topping:
1/2 c. fresh bread crumbs
1/2 c. freshly grated mozzarella
1/4 c. freshly grated Parmesan
2 T. extra virgin olive oil
Kosher salt and freshly ground black pepper

Preheat the oven to 350F. Generously butter a 9-inch (1 quart) square gratin dish. In a large bowl, combine the onions, fennel, olive oil, orange zest and salt and pepper to taste; toss until the onion and fennel are coated with the oil. Transfer the onion mixture to the prepared gratin dish. Place the gratin on a sturdy baking sheet. Bake until the onions and fennel are tender, about 30 minutes.

To make the topping: In a small bowl combine the bread crumbs and cheeses and toss to mix. Drizzle the olive oil over the bread-crumb mixture and toss until the bread crumbs have absorbed all of the oil. Season to taste with salt and pepper. Set aside.

Remove the gratin from the oven and sprinkle the topping evenly over the fennel mixture. Return to the oven and continue baking until the cheese is melted and the top is golden and crispy, about 20 minutes. Serve immediately.

Serves: 4-6

Source: Tina Salter

Prepared by: Margo for the April 2006 meeting.