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. Inside the Emergency Room
    Real-life drama unfolds every day in ERs around the state.
  2. John Stark: A Hero for His Time and Ours
    To remind us what a true hero looks and acts like, we’ve enlisted a local historian and an...
  3. Wander to Drewsville
    Our "Our Town" columnist takes an unplanned journey to a charming town.
  4. UNH Is Making Your Food Smarter
    Farming may be old-school, but at the University of New Hampshire, it’s a science.
  5. Understanding Gluten
    What's the difference between celiac disease and gluten sensitivity?
  6. Matbah Mediterranean Cuisine
    The Turkish eatery is the latest addition to a Manchester block that's packed with global cuisine.
  7. Tuscan Kitchen Expands
    Mangia to one and all!
Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags