Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a skillet cook onion in olive oil over low heat, stirring frequently, for 5 minutes. cook and cover for 10 minutes more, stirring occasionally or until onions are very tender and edges are golden. add balsamic vinegar and cook and stir until the onions are coated. meanwhile, trim fennel; chop enough of the green tops to make 2 tablespoons. cut each fennel bulb lengthwise into 6 wedges. in a medium saucepan cook fennel, covered, in chicken broth for 10-12 minutes or until tender. drain. arrange fennel wedges on a serving plate. top with onions and sprinkle with nuts and reserved fennel fronds.

Target recipe: coat large skillet with cooking spray and place over medium heat until hot. add onion. cover and cook 10 minutes until deep golden stirring often. combine salt, thyme, red pepper and black pepper. sprinkle half the mixture over onions. add 1/4 cup chicken broth and cook 10 minutes, stirring frequently. add 6 tablespoon broth and cook until liquid evaporates. repeat procedure with remaining broth. add vinegar and cook an additional 2 minutes or until most of the liquid evaporates. remove from pan and keep warm. rub chicken with remaining spice mixture. coat skillet with cooking spray and heat. add chicken and cook for 2 minutes on each side. serve with onions.