Fennel Gratin with Pecorino and Lemon

5 tablespoons extra virgin olive oil

1 large onion, halved, cut into ¼-inch thick slices

3 large garlic cloves, minced

5 large fennel bulbs, trimmed, cored, cut into ¼-inch thick slices

½ cup low-sodium chicken broth

2 tablespoons chopped fresh Italian parsley

1 tablespoon chopped fresh thyme

1½ teaspoons coarse kosher salt

½ teaspoon black pepper

Topping

3 tablespoons butter

¾ cup panko

1 cup grated Pecorino Romano cheese

1 tablespoon chopped Italian parsley

1½ teaspoons finely grated lemon peel

Heat oven to 425 degrees. Lightly oil shallow 2-quart glass or ceramic dish.

Heat 5 tablespoons oil in large wide pot over medium heat. Add onion and garlic; saute until soft but not brown, about 5 minutes. Add fennel; increase heat to medium-high and saute until fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes. Stir in broth, parsley, thyme, salt and pepper. Reduce heat to medium-low; simmer until most of broth is absorbed, about 5 minutes. Transfer to dish.

For the topping: Melt butter in large nonstick skillet over medium heat. Add panko; saute until golden, about 3 minutes. Remove from heat; cool to room temperature. Stir cheese, parsley and lemon peel into panko and sprinkle over fennel.

Bake until gratin is heated through and topping is deep golden, about 20 minutes. Serve warm.

Serves 10.