Preparation

• In a large, straight-sided sauté pan, heat 1/4 cup of the olive oil over medium heat. Add the onions, reduce the heat to low, and cook, stirring occasionally, until translucent, about 5 minutes; the onions should not brown.
• Add the fennel, broth, the remaining 1/4 cup olive oil, thyme, lemon juice, salt, star anise, and sugar. Simmer, covered, stirring and checking the pan from time to time to make sure there’s enough liquid, until the fennel is very tender, about 35 minutes. The compote should be moist but the pan should be dry; if needed, raise the heat to reduce any excess liquid. Discard the star anise, adjust the seasonings, and serve.