Pearl Onions Braised with Sage and Pancetta

By John, 30 June, 2022
Region
Italy
Description

"Pearl Onions with sage and pancetta"This is another fine, simple Italian recipe using pearl onions.  Supermarket frozen onions work fine in this recipe, and they save a ton of time and sore thumbs from peeling.

I keep a bag or two of frozen onions in the freezer for this and similar recipes because they go with so many dinners, especially winter cooking. If you will be serving these with meat, consider replacing the dry vermouth with chicken stock. Of course, you can use just water, too.

Yield
4 Servings
Preparation time
0 minutes
Cooking time
45 minutes
Total time
45 minutes
Ingredients
1 T Olive oil
2 oz Diced Pancetta
1 pk frozen Pearl Onions (thawed)
5 Sage Leaf
2 T Dry Vermouth
Instructions
  1. In a heavy skillet over moderate heat, heat the olive oil and then saute the diced pancetta until it yields its fat and favors the oil.
  2. Add the sage leaves and cook in the fat until they turn dark and smell good.
  3. Remove the sage leaves. Set aside the two prettiest ones and chop the others.
  4. Add the pearl onions and stir well. Continue stirring over moderate heat until the onions brown a little all over.
  5. Add the dry vermouth, and the chopped sage leaves, cover, and let simmer on low heat for 30 minutes more. 
  6. Garnish with the other two sage leaves and serve hot.
Notes

You can save a step by cooking the sage with the onions instead of separately, but I think this is worth the extra step.