Fried Apples and Onions
Inspired by “Farmer Boy” by Laura Ingalls Wilder, this surprisingly delicious old-fashioned side dish features melty-sweet onions, tart apples, and crisp, salty bacon. This was one of Almanzo Wilder’s favorite foods on his family’s table when he was growing up in the 1860s, and it’s just as tasty today. This easy side dish pairs especially well with pork, chicken, turkey, or (curveball!) potato pierogies.
Good To Know
- Cutting the bacon slices in half helps them to cook more evenly in the pan. You can use kitchen shears or a chef’s knife to cut the slices in half; just make sure to wash the cutting board and knife with hot, soapy water if you’re going to use them again to slice your apples and onions. (Nothing that touches raw meat should be used for anything else before being washed when cooking.)
- Tart apples that hold their shape during cooking are great to use in this recipe. Cortland, Granny Smith, Jonathan, Northern Spy, or Pink Lady apples all work well, but you can use whichever apples you have on hand, if you like.
- If you feel comfortable multitasking, you can prep your apples and onions while the bacon is cooking.
Equipment You'll Need
- Large plate
- Paper towels
- 12-inch skillet with lid (cast iron is great for this recipe, if you have it!)
- Tongs
- Oven mitts
- Wooden spoon
Measure Your Ingredients
- 4 slices bacon, cut in half crosswise
- ½ cup water
- 1 large or 2 small yellow onions, peeled and sliced
- 3 tart apples, cored and sliced into ¼-inch-thick wedges (see note)
- 1 tablespoon packed brown sugar
- ¼ teaspoon table salt
Let's Cook!
- 4 slices bacon, cut in half crosswise, ½ cup waterLine a large plate with paper towels and set it next to the stove. Lay the bacon strips down in a cold 12-inch skillet. Wash your hands. Pour the water over the bacon in the skillet.
- Cook over high heat until the water comes to a boil (big bubbles will vigorously break all over the surface). Reduce the heat to medium and continue cooking until the water evaporates, 5 to 8 minutes.
- Reduce the heat to medium-low. Continue cooking, using tongs to flip the bacon slices over occasionally, until both sides are evenly browned and the bacon is crisp, 8 to 10 minutes. (The bacon should be sizzling gently, but the fat may still occasionally pop, so stand back from the pan and be careful when flipping.)
- Turn off the stove and use oven mitts to carefully slide the skillet to a cool burner (cast iron skillet handles can get extra hot during cooking; this step is best done by an adult).
- Use the tongs to carefully transfer the cooked bacon to the paper towel-lined plate to cool. Let the bacon fat cool slightly, at least 2 minutes.
- 1 large or 2 small yellow onions, peeled and slicedCarefully add the sliced onions to the bacon fat left in the skillet (the fat will still be hot, so be careful of splashes). Return the skillet to medium heat and cook, stirring occasionally with a wooden spoon, until the onions are softened and beginning to brown, 3 to 4 minutes.
- 3 tart apples, cored and sliced into ¼-inch-thick wedges, 1 tablespoon packed brown sugar, ¼ teaspoon table saltCover the onions with the apple slices in an even layer. Sprinkle the brown sugar and salt evenly over the top of the apples. Place a lid on the skillet and cook until the apples are tender, about 5 minutes.
- While the apples and onions are cooking, crumble the bacon slices into small pieces.
- When the apples are ready, use an oven mitt to remove the lid from the skillet. Stir the mixture with the wooden spoon until the apples and onions are evenly coated with sauce, then turn off the stove. Sprinkle the crumbled bacon over the top and serve.