In a classic Danish treatment, sweet red apples are roasted with onions, caramelized in bacon fat, and served under thick steaks of smoked belly bacon.
are roasted with onions, caramelized in bacon fat, and served under thick steaks of smoked belly bacon. Use a hearty baking apple, such as Braeburn or Gala, that will stand up to roasting and keep its shape while becoming tender and caramelized.Season the bacon to taste with salt and black pepper. In a large nonstick skillet over medium-high heat, melt the butter.
Add the onions and cook, stirring occasionally, until caramelized and soft, about 20 minutes. Stir in the thyme, remove the skillet from the heat, and scrape the onions into a 9- by 13-inch baking dish or small roasting pan.Add the apples to the onions, toss to coat evenly in the fat, and bake, stirring once halfway through, until the apples are just tender and lightly caramelized, about 20 minutes.
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