In a large skillet, heat olive oil. Add shallots and garlic and sprinkle with salt. Saute until soft and translucent, about 10 minutes.

Add sliced wedges of fennel over the onions, flat side facing down. Let it saute for 20 minutes until slightly caramelized.

Add white wine, chicken stock, fresh thyme, pepper, and salt. Bring to a boil.

Turn down the flame, cover, and simmer for 10 minutes.

Remove from the stove and place in the oven at 375 degrees Fahrenheit for an additional 30 minutes until soft and buttery.

Add fennel and garlic to a pot of salted water. Fennel should not be completely submerged-only covered halfway.

Bring to a boil and steam for 20-25 minutes or until fennel can be pierced with a fork. Remove and strain well.

Place fennel in a high-powered blender with a pinch of salt and fresh thyme. Mix to combine. As it blends and a swirl develops, slowly drizzle in olive oil until you reach a creamy, velvety consistency.

To serve: Spoon fennel cream onto a family-size shallow serving bowl, creating an oval well in the middle. Place braised fennel on top and garnish with chopped parsley or microgreens.