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Cider-Braised Red Onions and Carrots


Side Dishes


From Farnum Hill Ciders


Cider can be used instead of white wine or beer in many of your favorite recipes.

Number of Servings

Serves eight


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

Preparation - Directions

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.

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