4 tbsp unsalted butter
1 lb baconcut across the grain into eight 1/2-inch-thick slices
Salt & pepper
2 large yellow onionthinly sliced lengthwise
1 tbsp chopped thyme leaves
2 1/2 lb sweet baking apples(about 6) cored and cut into 12 wedges each
This popular Danish dish is best made in the pan in which you cooked your bacon – simply put in sliced apples and cook them in the bacon fat until they soften, together with a little chopped onion. Once cooked, you can mash it up, season it and eat with your favourite bread… often rye. This makes for a simple, quick lunch that is hearty and delicious!
- In a 12-inch nonstick skillet, melt the butter over medium-high heat and season the bacon with salt and pepper. Add half the bacon slices to the skillet and cook, turning once, until caramelized on both sides and tender, 8 minutes. Transfer the bacon to a plate and repeat with the remaining 4 slices of bacon.
- Heat the oven to 400°. Drain off all but 1⁄4 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. Stir in the thyme, remove the skillet from the heat, and scrape the onions into a 9-by-13-inch baking dish or small roasting pan.
- Add the apples to the onions, toss to coat evenly in the fat, and bake, stirring once halfway through, until the apples are just tender and lightly caramelized for about 20 minutes. Using tongs, push the apples and onions to one side of the baking dish and nestle the bacon slices next to them. Continue baking until the apples are very tender and the bacon is warmed through, about 10 more minutes. Transfer the dish to a rack and let cool for 10 minutes before serving.