2 white onions, sliced
50g unsalted butter
3 garlic cloves, sliced
2 fennel bulbs, including fronds, sliced
3 tsp caster sugar
Salt and pepper
Oil for frying
To make the fennel marmalade, heat a frying pan then add the sliced onions and garlic with the Verjus.
Reduce the mixture down until the liquid has disappeared and the onions are soft but not coloured. Pour the mixture into a bowl.
In a separate frying pan, heat the butter and some oil then add the fennel and cook until softened but still retaining some crunch.
Sprinkle over the caster sugar and when caramelised add the onions back in. Remove from the heat and leave to cool in the fridge.