Baked Fennel, Tomatoes and Spanish Onion

100g salted butter, chopped
1/3 cup (80ml) olive oil
4 baby fennel, quartered
3 red onions, quartered
1/2 bunch marjoram, leaves picked
2/3 cup (160ml) vegetable stock
6 vine-ripened tomatoes, quartered
Finely grated pecorino, to serve

BREADCRUMB TOPPING
200g brioche, torn
1 garlic clove, chopped
1/2 bunch marjoram, leaves picked
100g pecorino, finely grated
1/4 cup (60ml) olive oil

Preheat the oven to 200°C.

For the breadcrumb topping, place brioche in a food processor and whiz to fine crumbs. Add remaining ingredients and pulse to combine.

Heat butter and oil in a 1.5L (6-cup) heavy-based flameproof casserole over medium heat. Add fennel, onion and marjoram, and cook, stirring, for 6-8 minutes or until softened slightly. Add stock and bring to the boil. Reduce heat to low and cook, covered, for 30 minutes or until vegetables are tender. Remove the lid and stir through the tomato.

Scatter breadcrumb topping over the vegetables. Transfer to the oven and cook for 40 minutes or until golden and bubbling. Scatter with pecorino to serve.

from: delicious.com.au