Fried Apples and Onions

Pairing fruits and vegetables brings out the savory and sweet on both sides, and the combination of fried apples and onions is no exception. Onions have a sharp bite when crisp and raw, but become exceptionally soft and sweet when heated (just one of the reasons why we love caramelized onions). And when you bake apples, their roasted juices sometimes take on savory notes. Together, apples and onions balance each other in an easy, versatile side dish.

Slicing the ingredients is what takes the most effort in this apples and onions recipe. Once in the pan with butter, sugar and spices, they cook mostly undisturbed. If you don’t need the recipe’s full 12 servings, minimize the prep time by cutting up fewer apples and onions—although the leftovers keep well and taste just as yummy. With brown sugar and paprika keeping that sweet-savory balance, these fried apples and onions taste great with pork loin recipes, grilled cheese sandwiches and everything in between.

Ingredients for Fried Apples and Onions

• Yellow onions: We like yellow onions for this recipe, although other types of onions like big Walla Wallas will soften just as well.
• Butter: Cooking oils are often preferred when frying food, but this recipe for apples and onions makes an exception and calls for butter. You’ll clearly taste its richness in the finished product.
• Apples: Tart apples usually have firm, crisp flesh and hold some of their shape when cooked. Reddish heirloom apple varieties like Braeburn, Cortland, Northern Spy and Cripp’s Pink (sometimes sold as Pink Lady) all fry up beautifully without mushiness.
• Brown sugar: Brown sugar sweetens the dish and thickens the juices released during cooking. The molasses notes accentuate the cooked flavors, making it a better choice than white granulated sugar; use light or dark brown sugar, depending on what you have.
• Seasonings: Paprika and nutmeg balance the flavors with warm spiciness. Salt actually makes fruit taste sweeter.

Directions

Step 1: Saute the onions

Heat the butter in a large cast-iron or other heavy skillet.

Add the sliced onions and saute them until they’re tender.

Place the apple slices on top of the onions.

Combine the brown sugar, salt, paprika and nutmeg.

Sprinkle the mixture over the apples.

Editor’s Tip: If you immediately stir the sugar mixture into the onions and apples, it risks burning when it makes contact with the pan’s bottom. Once you uncover the pan, the apples will have released enough juices that you can stir the contents occasionally to disperse the spices and thicken the liquid.

Step 2: Simmer the apples and onions

Cover the pan and simmer the mixture for 10 minutes.

Uncover the pan and simmer until the apples are tender, about five minutes longer. Serve the fried apples and onions with a slotted spoon.

Fried Apples and Onions Variations

• Reduce the sugar: The fried onions and apples generate enough natural sweetness, so you could leave out the sugar entirely, especially if you use sweeter apples. But the juices won’t set up as well. To cut some of the sweetness, add 1 to 2 tablespoons of apple cider vinegar just before you cover the pan.
• Fry in pork fat: Cook bacon in the cast-iron skillet until it’s crispy, and then set it aside and fry the apples and onions in the leftover bacon fat. Crumble the bacon and sprinkle it over the top just before serving so that it stays crisp. Another option is to pan-sear pork chops, set them aside and cook the onions and apples in the same pan to serve over or alongside the meat. Alternatively, stir diced ham into the dish at the end of the cooking time.
• Mix in herbs: Fresh or dried thyme pairs well with apples and onions, as do rosemary and sage. Start with just 1/4 teaspoon of dried or 3/4 teaspoon of fresh minced herbs and adjust to taste.
• Add other vegetables: Like onions, yellow-fleshed rutabagas grow sweeter as they fry and fit well into this farm-table dish. They’re denser than apples, so slice them into thin wedges, add them to the pan of tender onions and a couple of tablespoons of water or apple cider vinegar, and steam them until they’re tender—before you add the apples. Add parsnips or carrots instead, or replace some apples with firm pears.

How to Store Fried Apples and Onions

Store fried apples and onions in the refrigerator. Let them cool completely in the pan or on their serving dish, and then scrape them into an airtight container, along with any juices.

How long do fried apples and onions last?

Eat leftover fried apples and onions within four days. They may start clumping up with syrupy juices in their refrigerated container, but they’ll separate when reheated.

How do you reheat fried apples and onions?

Reheat fried apples and onions in a skillet, the same way you cooked them originally. Use low heat and stir often to keep them from sticking and burning. In a microwave, reheat fried apples and onions in 30-second bursts and stir after each so that they heat evenly.

Fried Apples and Onions Tips

Do you need to peel apples for fried apples and onions?

You don’t need to peel apples for fried apples and onions. The peels will soften as the apples cook, and their red hue provides pops of color in the dish. If their skins seem thick and tough, you can absolutely peel them.

What can you serve with fried apples and onions?

Fried apples and onions pair well with pork, from savory pork roast to Instant Pot country-style ribs. Serve them alongside kielbasa and Boston baked beans. Pile the sauteed apples and onions on spoon bread for a comforting vegetarian meal. Or make a vegan main by frying them in vegan butter or coconut oil and mounding them on baked butternut squash. If you have just a few spoonfuls of leftovers, stack them with brie in burgers or Cheddar in grilled cheese. Chop up those leftovers, and they make a tasty garnish whose sweetness contrasts with spices in creamy cauliflower pakora soup or complements the richness of lobster bisque.