Instructions: Note: The author says that the braising liquid deepens fennels delicate flavor.

Heat oil in large deep skillet; saute onion and garlic until softened, about 3 minutes. Add sliced fennel and toss until glazed, 2 to 3 minutes.

Add vermouth and braise the fennel until tender-crisp - about 8 minutes.

Add the minced fennel tops, half-and-half, salt and pepper and cook another 4 to 5 minutes to reduce and slightly thicken the sauce. Sprinkle with grated cheese; serve immediately.

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