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Baby Onions Braised with Bay Leaves

Source: Heritage of Italian Cooking
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 6
Bay leaves add a special flavor to little onions. The bay leaf is one of the few herbs that retains its flavor and fragrance when dried. Bay trees, both wild and cultivated, are found all over Italy. They withstand the cold admirably and do not need attention. Along with rosemary and sage, bay is one of the most commonly used ingredients in Italian cooking.
2 oz pancetta, chopped
6 small sage leaves, chopped
1 tablespoon chopped parsley
2 tablespoons extra virgin olive oil
1 1/2 lb small new onions
1/4 cup dry white wine
salt and freshly ground pepper
3 tablespoons home-made tomato sauce
1 handful bay leaves
1/3 cup clear chicken broth
Baby Onions Braised with Bay Leaves Recipe at
Fry the pancetta, sage and parsley gently in the oil. When the pancetta is a light golden color, add the onions and cook, turning often, over low heat for 10 minutes.

Sprinkle with the wine and let it evaporate completely. Season with salt and pepper. Stir the tomato sauce and bay leaves into the stock. Add to the onions and continue cooking until the liquid is absorbed. Serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 169
Fat. Total: 11g
Fiber: 5g
Carbohydrates, Total: 14g
Sodium: 130mg
% Cal. from Fat: 59%
Cholesterol: 6mg
Protein: 3g
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