"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
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)
How to Make It
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.
I made this recipe for Thanksgiving last year, and it was delicious! The blend of flavors was fantastic, and I appreciated that it was something slightly different from the usual holiday sides. We're making it again this Thanksgiving!
Made this dish for Christmas eve dinner with a spiral sliced ham (except used small boiling onions - couldn't find the cipollini onions, and didn't have fresh thyme, so used dried) It was fantastic! Even the
My mother made this for the holidays. Unfortunately, she couldn't find the cipollini at her grocery store, so she used a regular white onion cut into wedges. The flavors blended together beautifully--definitely a holiday-table-worthy dish!
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