Onion & Apple Casserole

Thin slices of onion and apple layered with crispy minced bacon and topped with bread crumbs tossed in bacon fat. It bakes covered first so the onions and apples soften into each other, then uncovered to crisp up that bread crumb top into a golden, crunchy crust.

This is old-school cooking at its finest. The sweet-savory combination of caramelized onions and baked apples with smoky bacon is a flavor profile that never goes out of style. The hot stock poured over before baking creates steam that helps everything cook through evenly.

Serve it alongside roast pork, grilled sausages, or a holiday ham. It belongs next to hearty autumn and winter mains.

Kitchen Tips

• Slice the onions and apples to the same thickness so they cook at the same rate. Uneven slices mean some will be mush while others are still crunchy.
• Toss the bread crumbs in the bacon fat while it’s still warm. They absorb the smoky flavor and will crisp up beautifully in the oven.
• Use a firm apple variety like Granny Smith or Braeburn. Soft apples will disintegrate during baking.
• The covered-then-uncovered technique is key. Covered steams everything tender; uncovered crisps the top.

Variations

• Add a layer of thinly sliced potatoes for a more substantial side dish.
• Sprinkle grated Gruyere or sharp cheddar over the bread crumbs before the final uncovered bake.
• Swap bacon for pancetta or smoked turkey bacon for a different smoky note.