Caramelized apple and onion vegetables
Simple and quickly prepared side dish – with that certain “something”.
“Sweet and sour” – I find TOLL! A sidekick that goes well with roasts as well as poultry.
for 2 persons
- 2 red onions
- 1 apple (tart e.g.: Boskop)
- 1 lemon
- ¼ chili pepper (Who likes it)
- 20 g sugar
- 1 tablespoon clarified butter
- 10 CL apple juice
- or 10 CL red wine
The apple and onion vegetable is a wonderful side dish to the extra crispy roast crust.
With red wine festive.
Deliciously fresh with apple juice.
Chili pepper gives the caramelized apple and onion vegetables a wonderful spiciness that contrasts quite beautifully with the sweet acidity of the side dish.
Cut onions into wedges.
Cut apple into wedges.
Halve the lemon.
Sprinkle apple wedges with the juice of ½ lemon.
Cut ¼ chili pepper in half, remove seeds.
Glazing & Caramelizing
Heat clarified butter in large enough pan.
Add onion wedges to pan and glaze.
Add chili (for those who like it a little spicier).
Add sugar and stir through, let caramelize.
Add apple slices.
Stir carefully, the apple slices quickly become mushy.
Let apple and onion wedges steep for about 5min, watch the heat.
Add apple juice or red wine. Better “sip by sip” instead of all at once. The liquid can thus be better absorbed, the flavors intensify.
Reduce liquid by boiling down.
Remove the chili pepper.
Season with the juice of the remaining ½ lemon, salt & pepper.
Apple juice or red wine?
A matter of taste: apple juice brings a wonderful freshness to the caramelized apple-onion vegetables.
Red wine, on the other hand, adds punch, or – to put it another way – a certain “heaviness”.
Both variants are great.
If you are now asking yourself:
So what should I do?
Red meat – red wine
White meat – apple juice
The caramelized apple and onion vegetables go quite wonderfully with a crusted roast.