Sazon Butter Braised Onion & Fennel with Sofrito and Cilantro

• 3 Sweet Onions, peeled and sliced 1/2" thick crosswise
• 3 fennel bulbs, stalks and root end trimmed, sliced 1/2" lengthwise
• 3 tbsp butter, unsalted
• 3 tbsp EVOO
• 1 tbsp Loisa Sazón
• 1/3 c Loisa Sofrito, divided
• Zest from 1 orange
• 1/4 c cilantro

Combine butter and olive oil in a medium pan

In a large heavy bottom pan, melt butter and olive oil over medium low heat. Add Loisa Sazón, whisk. Add 1-2 TBS Loisa Sofrito and gently whisk to evenly combine.

Gently place onion and fennel slabs firmly down flat in the pan. Low and slow let the onion and fennel slabs cook and caramelized in the butter sazón mixture.

When the underside of the onion and fennel slabs have tenderized and established golden color and texture, about 10 minutes, gently flip and continue to cook for an additional 5-10 minutes.

Use a delicate spatula to remove from the pan and place on a serving platter. Top with orange zest, remaining sofrito and fresh cilantro. Serve warm.

Chef Tip: Braise Onion and Fennel slabs in batches, to avoid crowding the pan.

Recipe developed by Chef Anna Rossi