1. Preheat standard oven to 350°F. Coat quarter hotel pan with cooking spray; set aside. For Gratin, sauté onion and garlic in large skillet in oil on medium heat 1 minute. Stir in fennel. Cook 4 to 6 minutes or until tender, stirring occasionally.
2. Stir in sopressata, stock and herbs. Spoon into prepared pan.
3. For Topping, combine all ingredients. Sprinkle over fennel mixture. Bake 18 to 20 minutes or until topping is golden and crisp. Divide gratin evenly between 4 plates and serve.
Nutritional information per serving: Calories 308; Total Fat 22g; Saturated Fat 9g;