Fennel Vegetables with Red Onions

Rinse the fennel, remove the green, chop finely and set aside. Halve the bulbs and cut into strips. Peel the onion and cut into eighths. Heat oil in a frying pan, sauté fennel at low temperature, add onions, sauté for about 5 minutes. Peel and squeeze garlic and add. Rinse tomatoes, cut half into eighths, finely dice the rest and add to the frying pan with half the thyme, parsley and a little chopped fennel greens. Cover and steam for 5 minutes until soft. Season strongly with juice of one lemon, salt and freshly ground pepper. Place tomato quarters on top and heat briefly. Arrange vegetables on plates and sprinkle with remaining fennel greens and thyme.

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