River Cottage

Cut slices of bacon from a rib roast. Bank the slices and fry them crispy on a hot pan with 25-30 grams of butter. Frying the bacon will make lots of fat. Remember to save all of the fat, you will need it later.

While the bacon is frying in the pan, you can peel all the onions and apples. Remove the cores and slice the apples into small pieces – but not too small. Cut onions into to halves and cut thin onion rings from it.

When the bacon is cooked, put it aside. Now add all the onions in a hot pan or 2 pans with drippings from bacon otherwise use butter. When the onions are transparent after approx. 3-4 minutes you are ready to sprinkle sugar over the onions. Turn the heat to approx. half heat, add a little water to make the onion cook instead og fry - and fry the onions ontil they are soften. Add all the onions in a bowl and set aside.

Now add the apple pieces to the hot pan with drippings or butter. Add the cooking fat gradually when cooking. the apples will absorb a lot of. When the apple pieces begin to soften and gain color add all onions in to the pan and fry both apples and onions ontil everything is mixed together. Be careful with the salt so it does not become too salty. Taste along the way and add salt so you get a good ballance between sweet and salty. When apples and onions are nice and warm and has gained increased color and the apples are soft but not muddy - the food is ready to eat.