From chef Chris Crego of Pesce Fresco, serves 12.
Ingredients
3 tablespoons extra-virgin olive oil
1 tablespoon butter
2 red onions, halved and thinly sliced
1 fennel bulb, halved, very thinly sliced
1/4 cup balsamic vinegar
2 tablespoons raw cane sugar (turbinado)
2 tablespoons dry white wine
3 shallots, minced
3 cloves garlic, thinly sliced
1/4 cup dry, good-quality sherry
14 ounces of white or Italian crimini mushrooms, or a combination, sliced thinly
3 fresh tomatoes or a 14-ounce can diced tomatoes (blanch fresh tomatoes in boiling water for about 3 minutes, cool and remove the skin and squeeze out the seeds through a strainer)
6 cups chicken stock
8 fresh basil leaves, minced
3 cups arugula (or baby spinach), leaves left whole
Salt and pepper to taste
Italian parsley, chopped
Directions
In a large skillet with a lid, heat 2 tablespoons olive oil and butter over medium low heat. Add onions and half of the fennel and toss to coat. Cover and simmer over low heat for 10-15 minutes.
Uncover and add balsamic vinegar, sugar and wine. Turn up heat to medium-high and caramelize the onions and fennel until they are browned but not even close to being burned, about 5 more minutes. Remove from heat and set aside.
Heat remaining tablespoon of olive oil in stock pot over medium heat and add the shallots. Saute 2 minutes and add garlic and sherry, cook about 1 minute more.
Add mushrooms, tomatoes and the rest of the fennel. Simmer 3 minutes. Add stock and basil. Reduce liquid by about half, 15-20 minutes.
Add arugula or spinach and remove from heat. Add reserved, caramelized onions and fennel, and the Italian parsley right before serving.
