Cipollini and Apples with Bacon

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)

Preparation

1. 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.