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Serve over grilled pork or fish
¼ Cup Cuisine Perel Late Harvest Riesling Vinegar
2 T. Butter
2 Onions, peeled and julienne
1 Head Fennel, cored and julienne
Salt and Pepper to Taste
In sauté pan, melt butter over medium heat
Add Onions and fennel and cook, stirring continuously until caramelized, about 20 minutes
Deglaze pan with vinegar and reduce by one-half
Season with salt and pepper and serve
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