Fried Apples & Onions

This is an old Pennsylvania Dutch recipe, the kind that shows up alongside pork chops, sausages, or a country breakfast. Bacon crisps up first, then the rendered fat cooks sweet onions and tart apple rings until soft and just caramelized, with a little brown sugar tying it all together.

Tart apples are a must. Granny Smith, Macoun, or any firm cooking apple holds its shape against the heat and balances the onions and sugar. Soft sweet apples like Red Delicious turn to mush and throw off the sugar ratio.

Leaving the apple skins on is not a shortcut. The skins hold the ring shape intact while the flesh softens, and they add flecks of red or green color to an otherwise beige dish. Peel only if the skins are tough or bruised.

Slicing onions thin is the trick to getting them to melt down without burning. A mandoline or a very sharp knife makes this fast. The old tip about biting a slice of bread while you slice helps with tear-free cutting.

Kitchen Tips

• Core the apples with a corer, then slice crosswise into ¼ inch rounds. Uniform thickness means they cook evenly.
• Do not over-stir. Once the apples go in, the less you disturb the layers the better they hold their shape.
• Drain most of the bacon grease but keep one tablespoon. Too much fat makes the whole thing heavy and greasy. Too little and the onions and apples stick and scorch.
• Serve warm over mashed potatoes, alongside pork chops, or as a Sunday breakfast side with fried eggs.

Variations

• Swap brown sugar for maple syrup for a darker, more Northeastern version.
• Add a splash of apple cider or cider vinegar during the last minute for more tang.
• Stir in a pinch of fresh thyme or sage for a savory spin that works especially well alongside roasted pork.