Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

October 4, 2012

Foodie with Family: Fall a wonderful time


Pan-Fried Apples and Onions

This may sound like an odd combination, but there is no more natural pairing than tart apples for the sweet qualities that onions take on when they cook. Frying them in butter lends a little nutty, toasty flavour to the party.


4 large tart, firm apples (Use a variety good for cooking, such as Cortland, Spy, Gala or Granny Smith)

2 large cooking onions, ends trimmed and peeled

3 T. butter

Pinch of salt

Cut the onions in half, end-to-end. Cut each half in quarters and then each quarter in half again. Set aside.

Peel, core and halve the apples. Cut each half in quarters and then each quarter in half again.

Melt the butter over medium high heat in a large frying pan. Add the apples and onions all at once to the hot pan. Sprinkle a pinch of salt over the apples and onions and toss gently to coat with the melted butter. After the pieces are coated with butter, let them stand without stirring them for 1-2 minutes or until the pieces get a little color to them. Toss again and cook — stirring occasionally — until the apples and onions are crisp tender. Serve hot or warm as a snack or an accompaniment to roasts or sausages.

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