Sautéed Apples and Caramelized Onions
This is a wonderful flavor complement to pork, roasted chicken or game bird. It also makes a fabulous omelette filling with Gruyere cheese.*
1 large yellow onion, preferably Walla Walla Sweet, Vidalia or Maui, sliced and caramelized
2 tbsp. unsalted butter
2 tart apples, one red and one green (i.e. Granny Smith and MacIntosh), cored and sliced with skin on
juice of 1/2 lemon
2 tbsp. finely chopped sage leaves or 1 tsp. dried
kosher salt to taste
- Put sliced apples in a non-stick skillet, arranged in a fan with alternating skin colors. Sprinkle with sage and lemon juice. Cover and steam over medium high heat for 1 minute to soften them slightly.
- Put the butter in the skillet, moving the pan around to distribute the butter as it melts. Cook uncovered on medium high until the apples begin to brown. Add the caramelized onions and continue to cook for 2 more minutes to heat the onions and blend the flavors.
To serve: Remove the apples and onions with a spatula or tongs to arrange them in a fan presentation.
*Editor’s note: Local apples and sweet onions are available at Washington State Farmers Markets now.