A hundred years ago there was a limited selection of fruits and vegetables during the winter months. Onions and apples are two foods that store well, and were frequently eaten during the winter – though I had never thought of them as being foods that would be combined in one recipe until I saw a recipe for Fried Onions with Apples in a hundred-year-old cookbook. I couldn’t picture what this recipe would taste like, so decided to give it a try.
The sweet tartness of the apples combined beautifully with the sharpness of the onions to make a tasty side dish. I served the Fried Onions with Apples with roast beef and it nicely complemented the meat.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
Fried Onions with Apples
4 medium onions, sliced
3 large tart apples, peeled and sliced (I used Braeburn apples.)
2 tablespoons bacon fat or other fat (The old recipe called for meat drippings.)
1/2 teaspoon salt
1/3 cup water
Heat fat in a skillet, then add the onion slices. Saute using medium heat until the onions begin to turn transparent, then add the apples, salt and water. Cover and cook until the apples are soft (10 – 15 minutes). Remove lid, increase heat to medium high, and fry until the water has evaporated and the onions and apples are a light brown; stir frequently.