4 onions peeled and finely sliced
4 garlic cloves in thin slices
1 fennel bulb in fine pieces
2 tablespoons of fresh thyme
2 tablespoons olive oil for cooking
2 tablespoons organic apple cider vinegar
1.5 litres chicken broth

To serve – optional
Fresh sliced chilli and a stalk fresh thyme (decoration)

Fry the onion and garlic in oil for 5 minutes until lightly browned. Add te fennel and cook for another 3-4 minutes. Whilst simmering on a low heat add the apple cider vinegar, thyme and chicken stock. Allow to simmer covered for 15-20 minutes. Taste with salt and pepper and serve with chilli slices if desired.