Braised Onions With Red Wine, Thyme, and Pancetta

This is a delicious side dish that goes well with beef or chicken. Many times I have used bacon instead of the pancetta. I also use 2 cloves of garlic. This is adapted from Cooks Illustrated, Jan. 1996 edition. Hope you enjoy!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 4  ounces pancetta, chopped fine (about 1/4 cup)
• 1  medium garlic clove, minced
• 1  medium celery rib, sliced thin diagonally
• 1  small carrot, peeled and sliced thin
• 3  medium red onions, peeled and quartered lengthwise
• 1  cup dry red wine
• 1  tablespoon fresh thyme
• 1⁄2 tablespoon  chopped fresh sage leaf
• 1  bay leaf
• 1  cup low sodium chicken broth
•  salt & freshly ground black pepper

Directions

1. Heat oven to 400 degrees.
2. Heat oil in medium oven-proof skillet over medium heat. Add pancetta (or bacon) cook until crisp, about 4 minutes. Add garlic; sauté until fragrant, about 1 minute. Add celery and carrot; sauté to soften slightly, about 2 minutes.
3. Increase heat to high. Add onions; sauté until spotty brown, being careful not to burn other ingredients, about 2 minutes.
4. Add wine; cook to reduce slightly, about 30 seconds. Add herbs and stock; bring to simmer.
5. Cover skillet and braise vegetables in oven 10 minutes. Uncover skillet and continue to braise vegetables until onions are soft but not mushy, about 10 minutes longer. Season to taste with salt and pepper.