Title: Pearl onions & fennel
 Categories: Side dish, Vegetables, Jaw
      Yield: 6 Servings
 
      4 md Fennel bulbs
      1 tb Olive oil
      1 tb Butter
      2 c  Pearl onions, skinned
      1 ts Sugar
      6 md Carrots, sliced
      1 c  Chicken broth
           Salt and pepper to taste
 
  Remove fennel stalk; cut bulbs into 8 wedges. Add fennel to 4 quarts
  boiling, salted water and cook 5 minutes. Drain fennel. In large
  non-stick skillet, melt half the oil and butter over medium-high
  heat. Brown half of the fennel. Transfer fennel to dish. Repeat. Add
  onions and sugar to the skillet. Cook 6 minutes, stirring often. Add
  fennel, carrots, broth and salt and pepper. Simmer, covered for 20
  minutes.