Recipe information
Yield
serves 8 as a side dish
Ingredients
5 to 6 tart, firm apples, like Arkansas Black or Granny Smith
3 tablespoons lard or bacon fat
3 yellow onions, sliced into 1/4-inch rings
Kosher salt
Light brown sugar, optional
Preparation
Step 1
Using an apple corer, core the apples. Slice them into 1-inch-thick rings. (Do not peel.)
Step 2
Heat a large cast-iron skillet over medium-high heat, add 1/2 tablespoon of the lard and half of the onions, season with salt, and sauté until fragrant and starting to lightly color, about 3 minutes. Push the onions to one side of the pan, raise the heat to high, and add 1 tablespoon of the lard and half of the apples, tossing to coat them with the fat and seasoning with salt and a little brown sugar if desired. Cook until the apples are just tender, 5 to 7 minutes, turning as necessary. Keep the apples and onions warm on a platter or in a low oven while repeating with the remaining ingredients.
