Caramelized Apples and Onions
Updated May 23, 2024
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons extra-virgin olive oil
- 4Granny Smith apples, peeled, cored and cut into 6 wedges
- 2stems fresh thyme
- 2bay leaves
- 2tablespoons butter
- 3large white onions, peeled and sliced
- Kosher salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
254 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 14 grams sugars; 2 grams protein; 492 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat half the olive oil in a large nonstick skillet over medium-high heat and add the apples and then one stem of thyme and one bay leaf. Cook, stirring occasionally, until the apples are golden brown but not mushy, 5 to 10 minutes. Remove from heat and throw away the thyme and bay leaf.
- Step 2
In another skillet over medium-high heat, add the remaining olive oil, the butter and the onions, then the remaining thyme and bay leaf. Season with salt and pepper. Reduce heat to medium low and cook, stirring frequently, until the onions are soft and golden brown, 20 to 30 minutes. Remove from heat and throw away the thyme and bay leaf.
- Step 3
To serve, warm the apples and onions over medium-high heat and spoon them around the pork chops on a warmed platter.
Private Notes
Comments
Works very well -- perfect alongside a pan roasted pork chop. Caramelizing the onions makes the whole house smell great. You can cook the apples, remove to a bowl, then cook onions in the same pan. To rewarm later, add a generous splash of cider to the apples and onions and heat in a saucepan. Go easy on the salt to season -- pepper should prevail.
Cooking the apples and onions separately is a big improvement over my experience with recipes that attempted to cook them together. You get the appearance andtexture of each just right when you can use the proper temperature and time for each. Also agree with Mark' comments.
Cooking onions and apple separately makes sense. Only addition that I made was to sprinkle some sugar in the last 5 minutes to "caramelize" the onions at little more. Very good with the cider-brined pork chops.
So I made these for the cider pork chops and had plenty left over. I used some of the leftovers and added it to a cheddar cheese melt. The combination of the sharp cheddar with the sweet onions and apples was divine. Make sure to use nice thick slices of bread and plenty of butter in the pan.
Followed Mark's suggestion for the splash of cider. Excellent
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