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Fried Apples’n’Onions

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Fried Apples'n'Onions

The following comes from Laura Ingalls Wilder’s “Farmer Boy.” The original was made with bacon drippings, but this recipe was changed to use butter or margarine, according to “I’d think a sweet-tart cooking apples, such as Jonagold, Gravenstein, or even the tart Granny Smith, would be best for this recipe,” the site suggests.

Fried Apples’n’Onions

6 medium onions, sliced and separated into rings
2 tablespoons butter (or use bacon drippings for more authentic flavor)
6 medium red apples, cored and cut into 1/4-inch wedges (use a more tart variety of apple, such as Fuji)
3 tablespoons brown sugar

In a large skillet, melt butter over medium heat. Cook onions in butter for 15-20 minutes.

Add apples and top with brown sugar. Cover and cook 3-4 minutes or until apples are tender.

Makes 8 servings.

Adapted from

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2 Responses to “Fried Apples’n’Onions”

  1. Nancy Avellar says:

    Re: Fried Onions and Apples. I had a similar recipe, served with pork tenderloin, at the Pine Creek Cook House in Aspen, Colorado. Melt 1 stick butter and add 1/2 c. sugar, stir in apple slices and cook, on low heat, stirring occasionally, at least 30 minutes, or until apples are browned and caramelized. Add sliced red onion and 1 tsp fresh thyme mid-way through cooking and finish with 1/4 cup apple cider.