Fried Apples'n'onions (Little House)

“This is a traditional "country" dish. Sugar is optional, but I think it's better with it. Try this for breakfast with fried potatoes. This recipe came from "The Little House Cookbook" by Barbara M Walker, and the food featured in "Farm Boy."”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry bacon or salt pork slices in a skillet until brown and crisp. Set them aside on a warm serving platter.
  2. While the meat is frying, peel the onions and slice them as thinly as possible.
  3. Core the apples and cut them crosswise in circles about 1/4 inches thick. Apple skins help the slices keep their shape and add color to the dish, so don't peel unless the skins are tough or scarred.
  4. Drain all but 1 tablespoon of fat from the skillet, then add the onion slices. Cook them over medium high heat for about 3 minutes.
  5. Cover with apple slices in an even layer. Sprinkle brown sugar over all, cover the skillet, and cook until tender, a few minutes more. Stir only to prevent scorching.
  6. Remove to the warm plate with the bacon or salt pork slices and serve.

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