From Alon Shaya of Domenica in New Orleans, Louisiana
2 fennel bulbs, sliced vertically into ½-inch-thick slices
3 tablespoons olive oil, divided
½ teaspoon kosher salt
½ teaspoon black pepper
1 medium yellow onion, thinly sliced
¾ pound bulk italian sausage
2 garlic cloves, thinly sliced
4 thyme sprigs
1 rosemary sprig
⅓ cup dry white vermouth
1 cup heavy cream
1 teaspoon kosher salt
Toss sliced fennel with the ½ tablespoon of olive oil, salt, and pepper.
In a large sauté pan over medium-high heat, warm 1½ tablespoons oil. Add fennel to the hot oil and sear on both sides until golden brown. Remove and place in an 8x8-inch casserole dish.
Preheat oven to 350 degrees. Add remaining 1 tablespoon oil, onion, and sausage to a large sauté pan over medium heat. Cook over medium heat, stirring constantly and breaking up the sausage with a wooden spoon. When sausage starts to brown, add sliced garlic, thyme, and rosemary and continue to cook for another 2 minutes, stirring to prevent garlic from browning. Add vermouth and cook until fully evaporated. Add heavy cream and salt and bring to simmer.
Pour mixture over fennel in casserole dish and bake until cream reduces by half, about 20 minutes.