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Preheat oven to 400°F. In a shallow baking pan, combine fennel wedges and onions. Drizzle with oil; toss gently to coat. Sprinkle with salt and pepper.
Roast, uncovered, for 35 to 40 minutes or until tender and lightly browned, stirring occasionally. Sprinkle with prosciutto, cheese, thyme, and fennel leaves.