Anders Schonnemann. Anders Schonnemann
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. 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.
Featured in “An All-Night Danish Christmas Feast.”
Yield: 8 Cook Time: 45 minutes Ingredients One whole 1-lb. piece slab bacon, cut across the grain into eight ½-in.-thick slices Kosher salt and freshly ground black pepper 4 Tbsp. unsalted butter 2 large yellow onions, thinly sliced lengthwise 1 Tbsp. fresh thyme leaves 2½ lb. medium sweet baking apples (about 6), cored and cut into 12 wedges each Instructions Season the bacon to taste with salt and black pepper. In a large nonstick skillet over medium-high heat, melt the butter. When the foam subsides, add half the bacon to the skillet and cook, turning once, until caramelized on both sides and tender, about 8 minutes. Transfer to a plate, then repeat with the remaining bacon. Position a rack in the center of the oven and preheat to 400°F. Drain off all but ¼ cup of the rendered fat and return the skillet to medium heat. Add the onions and cook, stirring occasionally, until caramelized and soft, about 20 minutes.
