Braised Onions with Red Wine, Thyme, and Pancetta
By America's Test KitchenPublished on September 14, 2011
Time
50 minutes
Yield
Serves 4
Ingredients
1 tablespoon olive oil 4 ounces pancetta, chopped fine (about ¼ cup)1 medium clove garlic, minced1 medium rib celery, sliced thin diagonally1 small carrot, peeled and sliced thin3 medium red onions, peeled and quartered lengthwise1 cup dry red wine 1 tablespoon fresh thyme ½ tablespoon chopped fresh sage leaf 1 bay leaf 1 cup low-sodium chicken broth Salt and ground black pepper
Instructions
- Heat oven to 400 degrees. Heat oil in medium skillet over medium heat. Add pancetta; 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. Increase heat to high. Add onions; sauté until spotty brown, being careful not to burn other ingredients, about 2 minutes. Add wine; cook to reduce slightly, about 30 seconds. Add herbs and stock; bring to simmer.
- 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.
Time
50 minutesYield
Serves 4Ingredients
1 tablespoon olive oil
4 ounces pancetta, chopped fine (about ¼ cup)
1 medium clove garlic, minced
1 medium rib celery, 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
½ tablespoon chopped fresh sage leaf
1 bay leaf
1 cup low-sodium chicken broth
Salt and ground black pepper
Ingredients
1 tablespoon olive oil
4 ounces pancetta, chopped fine (about ¼ cup)
1 medium clove garlic, minced
1 medium rib celery, 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
½ tablespoon chopped fresh sage leaf
1 bay leaf
1 cup low-sodium chicken broth
Salt and ground black pepper
Ingredients
1 tablespoon olive oil
4 ounces pancetta, chopped fine (about ¼ cup)
1 medium clove garlic, minced
1 medium rib celery, 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
½ tablespoon chopped fresh sage leaf
1 bay leaf
1 cup low-sodium chicken broth
Salt and ground black pepper
Why This Recipe Works
When developing recipes for winter squash and root vegetables, we found that braising enhanced their deep flavors.
Instructions
- Heat oven to 400 degrees. Heat oil in medium skillet over medium heat. Add pancetta; 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. Increase heat to high. Add onions; sauté until spotty brown, being careful not to burn other ingredients, about 2 minutes. Add wine; cook to reduce slightly, about 30 seconds. Add herbs and stock; bring to simmer.
- 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.
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