Recipe by Halcyon Eve
From Wilder's 'Farmer Boy'; originally made with bacon drippings, but changed to use butter or margarine. I'd think a sweet-tart cooking apples, such as Jonagold, Gravenstein, or even the tart Granny Smith, would be best for this recipe.
Top Review by Chef VP
The original recipe had the baking times reversed. The onions should caramelize, which takes 15-20 minutes, at least. Most baking apples will turn to mush, if they are left to steam for 15 minutes. When reversed, the recipe is quite good. My sons (2 and 7) were delighted to find the apples were sour, and the onions were sweet (I used yellow onions and Granny Smith apples. Though this would go great with German food (it's very similar to several German dishes), I've served it with Moroccan Chicken and similar dishes that are heavy on the spices (not necessarily the heat), when you want something sweet and sour to give you a break from the complex flavors.
- 6 medium onions, sliced and separated into rings
- 2 tablespoons butter (or use bacon drippings for more authentic flavor)
- 6 medium red apples, cored and cut into 1/4-inch wedges (use a more tart variety of apple, such as Fuji)
- 3 tablespoons brown sugar