2 tablespoons avocado oil
2 medium fennel bulbs, halved and thinly sliced
1 large sweet onion, thinly sliced
1 tablespoon balsamic vinegar
1/2 teaspoon sea salt, or to taste
1. Heat the avocado oil in a large skillet over medium-high heat.
2. Add the fennel and onions to the hot pan, sautéing them until they are soft and slightly brown, about 10 to 12 minutes.
3. Sprinkle the fennel and onions with salt and stir in the vinegar.
4. Serve and enjoy!
This side dish goes great with a nice Italian sausage or over a nice spinach salad!