Slice two fennel bulbs and one onion into thin slice and caramelize for about half an hour or so (to caramelize, I like to use butter and a touch of oil, some salt and maybe a bit of sugar to help the caramelization).
Optional: while this is going on, chop a handful of raw pumpkin seeds very small set them aside. (Use any nut or seed you’d like, really!)
Add the chopped pumpkin seeds, just enough olive oil (based on what you like I suppose) and black pepper.
Serve! I wound up adding a bit more olive oil to my dish, but I think it’s a personal preference thing