Melt-in-your mouth braised fennel

I used to think I didn't like fennel because I've never been a huge fan of anything licorice flavored. That is until a few years ago when I visited Northern Italy and had a heavenly dish of fennel slow-cooked in broth and butter with garlic and herbs, transforming the hard bulb into a deliciously soft, falling apart flavor extravaganza! It was the most delicious thing I'd ever tasted! It's easy to prepare: Start with 2-3 fennel bulbs, halved or quartered depending on size. Chop one onion and a few cloves of garlic to taste. Combine in a sauce pan with 2 tbsp butter and/or broth of your choice. Add pepper, salt, and whatever savory herbs you have on hand (rosemary and thyme are wonderful) Cook on medium heat until fennel turns more transparent and softens up. Enjoy!