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.