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Cipollini and Apples with Bacon

Photo: Randy Mayor; Styling: Cindy Barr

Yield 8 servings (serving size: about 3/4 cup)
"The holidays are the only time I feel it's worth it to fool around with these tiny onions. They become really tender and brown, which pairs well with the slight crunch from the apples. And the browned onions and pink fruit look just lovely together and brighten up the table." --Tiffany Vickers Davis, Assistant Test Kitchen Director

Ingredients

  • 1 tablespoon butter
  • 4 medium Gala apples, cored and cut into (1/4-inch-thick) wedges
  • 2 slices applewood-smoked bacon, chopped
  • 20 ounces small cipollini onions, peeled
  • 1/3 cup fat-free, less-sodium chicken broth
  • 2 tablespoons cider vinegar
  • 1 1/2 teaspoons fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Thyme sprigs (optional)

Nutrition Information

  • calories 117
  • fat 4.1 g
  • satfat 1.8 g
  • monofat 1.5 g
  • polyfat 0.4 g
  • protein 1.7 g
  • carbohydrate 19.7 g
  • fiber 1.7 g
  • cholesterol 8 mg
  • iron 0.4 mg
  • sodium 237 mg
  • calcium 23 mg

How to Make It

  1. Melt butter in a large, heavy skillet over high heat. Add apples to pan; cook 6 minutes or until edges are very brown, stirring frequently. Remove apples from pan; set aside. Reduce heat to medium. Add bacon to pan; cook 3 minutes or until crisp. Remove bacon from pan, reserving drippings; set bacon aside. Add onions to drippings in pan; cover and cook 8 minutes or until golden, stirring occasionally. Stir in chicken broth, vinegar, and thyme leaves; cook 7 minutes. Uncover; return apples to pan. Cook 3 minutes or until thoroughly heated. Stir in bacon, salt, and pepper. Garnish with thyme sprigs, if desired.