Braised Onions with Red Wine, Thyme, and Pancetta | America's Test Kitchen

Ingredients

• 1 tablespoon olive oil
• 4 ounces pancetta, chopped fine (about 1/4 cup)
• 1 medium clove garlic, minced
• 1 medium rib celery, 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 and ground black pepper