Cider-Braised Red Onions and Carrots




Cider can be used instead of white wine or beer in many of your favorite recipes. Serves 8 -- from Farnum Hill Ciders. 1/3 pound pancetta or bacon, sliced very thin Olive oil 6-8 red onions, peeled and quartered (leave a little of the root end to hold the layers together) 3 large carrots, cut in half length-wise and then into 1-2 inch pieces 3-6 cloves garlic, sliced thin or minced 1 bottle Farnum Hill Farmhouse or Extra Dry cider Salt and pepper Bouquet garni 1 garlic clove studded with 2-3 cloves 2-4 sprigs thyme 1 bay leaf 1 sage leaf Brown the pancetta in hot olive oil in a large Dutch oven. Remove the pancetta and set aside. Add the onion and carrots; brown thoroughly. Add the garlic and cook until fragrant, about 1 minute. Add 2/3 cup cider and the bouquet garni. Bring to a boil, reduce heat and simmer uncovered for 50 minutes. Slowly add more cider as the liquid reduces. Return the pancetta to the pot and cook for 10-15 minutes more. Season with salt and pepper to taste and serve.
Edit ModuleEdit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags

Popular Articles

  1. New Hampshire Summer Camp Memories
    Do you love bug juice, ghost stories, toasted marshmallows and Color Wars? Then thank the Granite...
  2. Our Favorite Ways to Stay "Cool"
    Have fun and be cool — literally and figuratively — in New Hampshire this summer.
  3. Nine Not-To-Miss Museums to Visit This Summer
    This summer, we think you should learn a thing or two.
  4. Discovering Newbury
    Find peaceful reflection in Newbury.
  5. Tunneling to the Great Bay by Bike
    The Rockingham Recreational Trail isn't the fastest way there, but it's worth the ride.
  6. Homemade Cutting Boards by Matt Carstens
    Preserving nature with the kindest cut.
  7. The Iron Path Makes Hiking Safer
    Via ferrata makes climbing more accessible.
Edit ModuleShow Tags Edit ModuleShow Tags