Braised Onions With Red Wine, Thyme, And Pancetta

• 1 tablespoon olive oil
• 4 ounces pancetta, chopped fine (about 1/4 cup)
• 1 medium garlic clove, minced
• 1 medium celery rib, sliced thin diagonally
• 1 small carrot, peeled and sliced thin
• 3 medium red onions, peeled and quartered lengthwise
• 1 cup dry red wine
• 1 tablespoon fresh thyme
• 1/2 tablespoon chopped fresh sage leaf
• 1 bay leaf
• 1 cup low sodium chicken broth
• salt & freshly ground black pepper

1. Heat oven to 400 degrees.
2. Heat oil in medium oven-proof skillet over medium heat. Add pancetta (or bacon) cook until crisp, about 4 minutes. Add garlic; saute until fragrant, about 1 minute. Add celery and carrot; saute to soften slightly, about 2 minutes.
3. Increase heat to high. Add onions; saute until spotty brown, being careful not to burn other ingredients, about 2 minutes.
4. Add wine; cook to reduce slightly, about 30 seconds. Add herbs and stock; bring to simmer.
5. Cover skillet and braise vegetables in oven 10 minutes. Uncover skillet and continue to braise vegetables until onions are soft but not mushy, about 10 minutes longer. Season to taste with salt and pepper.

olive oil, pancetta, garlic, celery, carrot, red onions, red wine, thyme, sage leaf, bay leaf, chicken broth, salt

Taken from www.food.com/recipe/braised-onions-with-red-wine-thyme-and-pancetta-357258 (may not work)