Onion-Fennel Gratin

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2 tablespoons unsalted butter, cut into small pieces, plus more for buttering the dish

4 small to medium fennel bulbs, trimmed

Kosher salt

2 tablespoons extra-virgin olive oil

4 medium onions, thinly sliced

Freshly ground pepper

1 cup freshly grated Pecorino Romano cheese

1/4 cup fresh bread crumbs

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