1 1/2 lb trimmed 8 oz onions 1 ts ginger 1 ts powdered saffron 1/2 ts salt 2 tb olive oil 5/8 c dry wine 5/8 c water 6 slices of coarse wholewheat bread
Instructions
or twice during the cooking to make sure the spices get well distributed. Serve it alone with a roast meat or griddled fish or place one slice of bread on each warmed plate, cover it with the fennel and pour over the juices.