Fennel with red onion (Fenouil et oignon rouge) from The Bordeaux Kitchen: An Immersion into French Food and Wine, Inspired by Ancestral Traditions (page 445) by Tania Teschke

  • red onions
  • ghee
  • Show all ingredients...

  • EYB Comments

    Can substitute butter or duck fat for ghee. EYB has corrected a typo in the French title, which appears in the book as "Fenouil et onion rouge."

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Beef roast (Rôti de boeuf); Pork shoulder cooked in fat (Confit de porc échine)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butter or duck fat for ghee. EYB has corrected a typo in the French title, which appears in the book as "Fenouil et onion rouge."

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