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Roasted Fennel and Onion Gratinati

Yield: 4 servings 1x
Prep: 20 minsCook: 25 minsTotal: 45 minutes


  • 2 bulbs fennel (about 1 1/2 pounds)
  • 1 medium red or sweet onion (about 1/2 pound)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh thyme chopped (or half that of dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup freshly grated Parmesan cheese plus 1/4 cup more for a topping
  • Non-stick cooking spray


  1. Cut off green tops from fennel and discard. Using a sharp knife, shave the outer bulb to trim off browned or tough outer skin to reveal inner tender part of bulb. Cut in half top to bottom and cut out core.
  2. Using a mandolin, slice fennel into very thin slices, or slice extremely thin by hand.
  3. Trim off tops and bottom of onion, remove peel and cut in half top to bottom. Repeat slicing the same thickness as the fennel.
  4. Preheat oven to 350 degrees.
  5. Bring a large pot of salted water to a boil. Add fennel and onion and bring back to a boil. Lower heat and boil gently (slightly more than a simmer) for five minutes. If your slices are a little thick, additional cooking may be needed until fennel is tender.
  6. Pour into a colander to drain.
  7. In a medium bowl, place fennel and onion and add olive oil, thyme, salt, pepper and ½ cup of the cheese. Mix to incorporate all ingredients. Divide mixture between four medium to large ramekins (we used flat crème brulee dishes), that have been sprayed with non-stick cooking spray, or place the entire mixture into a larger shallow casserole dish. Divide remaining Parmesan over the tops of the four portions (or casserole dish).
  8. Place ramekins or casserole dish in oven and bake for 30 minutes or until hot and golden brown.

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