1.  Preheat oven to 350 degrees F. Cut the fennel bulbs into fourths. 
     Remove the roots. Save the green fronds, tiny thin leaves.

2.  In an oven-proof saute pan, heat half the stick of butter until melted.
     Add the onion and just cook until translucent. Add the fennel and
     reduce heat for next step.

3.  Stir in the stock and cook over low heat. Add the remaining butter and
     stir until melted. Season with salt and pepper and cover pan. Bake in
     preheated oven for about 15 minutes.

4.  Place fennel and liquid on a serving platter. Garnish with the fennel
     fronds (leaves). Season with a dash more of salt and pepper. Fennel is
     very common in Italian foods. It is eaten raw or cooked. Serve this
     Finocchio with any Italian meal and enjoy!