Sautéed Apples and Caramelized Onions

photo 1

Oh Lordie I love the fall!  You will hear this a lot from me.  I never, ever, ever, get tired of the fall.  The colors, the crisp air, the chunky sweaters to hide the extra 5 lbs you put on from eating all the pies and cream-based soups.  Hey, we are just training for Thanksgiving, right?

large_wea_081015_greenlakes

Courtesy of syracuse.com

Fall is truly amazing.  It’s literally nature’s gift to us, if you think about it:  gorgeous colors, the time to harvest, football season, and APPLES GALORE!  I’m fairly certain my apple-love is completely due being raised in Syracuse.  Now, I’m not sure exactly what caused it.  Perhaps it’s the way our less-than-suave accent forces us to say the word “apple” (I’ve been told it’s a mix of New York and Fargo… it sounds like “eeaypple.”  Not hot.)

Maybe it’s the way we worship the fruit:  we actually have apple festivals at the myriad of orchards.  Seriously, if you ever get a chance to travel upstate in October, these places are mobbed.  And it’s not just a simple “pick and pay” experience.  Oh, no, my friends.  These places are the Mecca of all things apple.  Pie stands.  Cider mills.  Hard cider breweries.  General stores.  Bouncy houses. Hay rides.  Sky diving.

Okay, maybe not, but you get my point.  Apples are a huge deal, and somehow ended up as one of my favorite foods.  I wanted to make my first apple dish of the year as something more, savory and wholesome, rather than a baked good.  Because we all know, those are coming 🙂  This week, I bring you a healthy-ish, perfectly balanced side dish:  Sautéed Apples and Caramelized Onions.  This would go amazing with a pork tenderloin, which is on the grocery list! Enjoy!


Materials:

  • cutting board and knife (an apple corer and slicer would be great if you have one, but not necessary)
  • a bowl
  • a skillet
  • measuring cup
  • measuring spoons
  • wooden spoon or spatula

Ingredients:

  • 3 T butter, divided (I used Smart Balance for this)
  • 1/2 red onion, or 1 sweet yellow onion
  • 1/2 c cider for deglazing (water, white wine, or stock can be used too)
  • 4 apples of your choosing (I used Gala for this dish)
  • 1 T lemon juice
  • 1 tsp sage (optional)
  • 2 T brown sugar ( I used Splenda brown sugar for this)

Directions:

  1. Heat 2T butter in a skillet over medium heat.
  2. Thinly slice onion.  Gently separate pieces, and place them into the melted butter.
  3. Cook onion over medium heat (covered), checking and stirring every 5-7 minutes or so.  photo 2
  4. While your onion is cooking, cut your apples into finger-width slices.  I personally like to leave the skin on, for texture.  Feel free to peel, if you’d like.  photo 1
  5. When your onion is caramelized, they will be translucent, sweet, and have dark crusts begin to form  (that’s caramelization, not burn, hopefully).  photo 3
  6. Remove the onions from the pan and set them aside in a bowl.  Do not turn off your stove!
  7. (Optional but awesome step:) Time to deglaze:  pour your liquid (cider, wine, beer, stock, water…anything light color within this list will do) gently into the pan, stirring and scraping the bottom of the pan.  This gives you a delicious fond to work with!  photo 3
  8. Place your apple slices into your skillet (try to have them in an even layer best you can).  Add lemon juice and sage, and cook for about two minutes.  photo 4
  9. Add 1 T butter and brown sugar to apples and mix well.  photo 5
  10. Cook until apples are fairly translucent, and to the desired softness. photo 2
  11. Serve with caramelized onions on the top of your apples.  Enjoy!photo 1

Sautéed Apples and Caramelized Onions

  • Servings: 4
  • Time: 30
  • Difficulty: medium
  • Print

Materials:

  • cutting board and knife (an apple corer and slicer would be great if you have one, but not necessary)
  • a bowl
  • a skillet
  • measuring cup
  • measuring spoons
  • wooden spoon or spatula

Ingredients:

  • 3 T butter, divided (I used Smart Balance for this)
  • 1/2 red onion, or 1 sweet yellow onion
  • 1/2 c cider for deglazing (water, white wine, or stock can be used too)
  • 4 apples of your choosing (I used Gala for this dish)
  • 1 T lemon juice
  • 1 tsp sage (optional)
  • 2 T brown sugar ( I used Splenda brown sugar for this)

Directions:

  1. Heat 2T butter in a skillet over medium heat.
  2. Thinly slice onion.  Gently separate pieces, and place them into the melted butter.
  3. Cook onion over medium heat (covered), checking and stirring every 5-7 minutes or so.
  4. While your onion is cooking, cut your apples into finger-width slices.  I personally like to leave the skin on, for texture.  Feel free to peel, if you’d like.
  5. When your onion is caramelized, they will be translucent, sweet, and have dark crusts begin to form  (that’s caramelization, not burn, hopefully).
  6. Remove the onions from the pan and set them aside in a bowl.  Do not turn off your stove!
  7. (Optional but awesome step:) Time to deglaze:  pour your liquid (cider, wine, beer, stock, water…anything light color within this list will do) gently into the pan, stirring and scraping the bottom of the pan.  This gives you a delicious fond to work with!
  8. Place your apple slices into your skillet (try to have them in an even layer best you can).  Add lemon juice and sage, and cook for about two minutes.
  9. Add 1 T butter and brown sugar to apples and mix well.  Cook until apples are fairly translucent, and to the desired softness.
  10. Serve with caramelized onions on the top of your apples.  Enjoy!


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