½ medium onion, cut into 1/2-inch dice
1 medium fennel bulb, halved, cored and cut into 1/2-inch dice—plus 1 tablespoon chopped fennel fronds
2 thyme sprigs
2 clove garlic, minced
1 Granny Smith apple, peeled, cored and cut into 1/2-inch dice
1 tsp ground fennel seed
1 Tbsp fresh lemon juice
1 tsp finely grated lemon zest
1 tsp sugar
freshly ground pepper
30 slice baguette, brushed with olive oil and toasted
1. Heat a large skillet; add the bacon and cook over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 3 tablespoons of the fat from the skillet.
2. Add the onion to the skillet and cook over moderate heat until softened, about 3 minutes. Add the diced fennel, thyme, garlic and apple. Cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the fennel seeds and cook, stirring, until fragrant, about 1 minute. Stir in the lemon juice, lemon zest, sugar and fennel fronds. Remove the chutney from the heat, season with salt and pepper and let cool to room temperature. Discard the thyme and serve the chutney with the toasts.