1. Cook 4 strips of bacon until crisp. Remove bacon to paper towel.
2. Cut 4 heads of Belgian endive in half lengthwise; slice off ends. Saute in bacon fat 5 minutes per side. Place cut-side up in 13 x 9-inch baking dish; crumble bacon on top.
3. Add 1 cup chopped onion to pan and cook until browned, 4 minutes. Add 1/4 cup each white wine, cider vinegar and chicken broth, plus salt and pepper to taste. Stir, then pour over endive.
4. Bake at 350 degrees F for 45 minutes or until tender.