Sweet Fennel and Onion Confit with Olives and Sardines

• 3 large mild onions, peeled and thinly sliced
• 6 tablespoons extra-virgin olive oil
• 3 large round

Gently fry the onion in oil for 10 to 15 minutes, and then add the fennel, the liquid and cumin and coriander. Continue cooking for 15 to 20 minutes, stirring from time to time to prevent sticking. Season to taste with the salt and pepper, and stir in the fruit and nuts. Spoon the mixture onto plates, and serve hot, warm or cold, with a few olives and a couple of drained sardines on top of each