Braised Onions with Red Wine, Thyme, and Pancetta

Name: Braised Onions with Red Wine, Thyme, and Pancetta
Ingredients: 1 tablespoon, olive oil; 4 ounces, pancetta, chopped fine (about 1/4 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; 1/2 tablespoon, chopped fresh sage leaf; 1 , bay leaf; 1 cup, low-sodium chicken broth; , Salt and ground black pepper

Side Dishes
Vegetables

Appears in Cook's Illustrated January/February 1996

Braising enhances the deep flavors of winter's squashes and root vegetables.

SERVES 4

TIME 50 minutes

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