Cider-Braised Red Onions and Carrots
Recipe courtesy of Farnum Hill Ciders
Hard cider can be substituted for beer and wine in many recipes. You can find Farnum Hill Ciders – made here in New Hampshire – in most liquor stores.
1/3 pound pancetta or bacon, sliced very thin
6-8 red onions, peeled and quartered
(leave a little of the root end to hold the
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
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.