Remove any damaged parts from the fennel bulbs and cut off the tops of the stalks. Set aside the fronds.

Peel and crush the garlic.

Peel the onion.

Rinse and dry the fennel fronds.

Thinly slice the onion. Cut the fennel bulbs in half lengthwise, then wash and dry them.

Heat the olive oil in a large skillet. Add the fennel halves and cook until browned.

Turn the fennel over and caramelize both sides over medium-low heat.

Add the garlic and onion. Season with salt and pepper.

Add the maple syrup. Squeeze the lemon and mix the juice with the water.

Pour the lemon-water mixture over the fennel. Bring to a gentle simmer.

Cover and reduce the heat to low.

Cook for about 35 minutes, turning the fennel regularly, until the sauce has evaporated. Chop the fennel fronds.

Place the fennel and onion on a serving dish. Sprinkle with the chopped fronds. It's ready!