I found this recipe on New York Times Cooking, by David Tanis. It’s really delicious! It’s screaming Fall! While I was cooking, my son’s girlfriend arrived and her first comment was, “It smells like the holidays in here!”
If you’re wondering, “Do these people eat like this every night?” Well, the answer is…no, not every night, but almost every night! I love to cook and to try new recipes. This one’s a keeper, and it’s very easy to prepare!
I followed the recipe exactly as it is, except I used ground cloves and ground allspice because that’s what was already in my pantry. I also bought an organic chicken bratwurst. I imagine, however, that it would be great with pork sausage or some other spicy sausage. Will definitely try a spicy sausage next time! It was a nice looking dish that I served with roasted butternut squash and brussel sprouts. I’ll make sure to share that recipe as well!
- 4 tbsp unsalted butter
- 3 large yellow onions (about 4 cups), cut in 1/4″ half moons (I cut the onions a little thicker)
- salt and pepper
- 1 bay leaf
- 2 cloves (I used about 1/4 tsp ground cloves)
- 3 allspice berries (I used 1/4 tsp ground allspice)
- 1/2 tsp caraway seeds (I used a scant 1/2 tsp)
- 1 thyme sprig
- 4 large Granny Smith apples (or other tart apple), peeled, cored and cut into wedges
- 8 bratwurst sausages (or another sausage will work too; I almost bought a spicy Italian)
- Fresh parsley for garnish
Warm your warming drawer or oven to a low temperature
- Melt 2 tbsp of butter in a heated cast-iron skillet or other heavy bottomed, wide pot over medium-high heat. Add onions, and generously season with salt and pepper (I used 2 hefty pinches of salt). Mix to coat the onions with the butter. Add the bay leaf, cloves, allspice, caraway and thyme (if your fresh thyme sprigs are too small, you can add more than one).
- Stir it frequently until the onions are have a nice caramelized, brown color; about 10 minutes. Arrange the onions on a platter and place in the warming drawer or oven while you prepare the rest.
- After you’ve remove the onions from the pan, add 2 additional tablespoons of butter, then add the apples. Brown the apples on both sides, turning with a spatula or tongs. Remove them from the pan and add place them over the onions, return the platter to the warm oven.
- Set the stove to medium and in the same pan, place the bratwurst. Cooking the sausages at a high temperature can cause them to burst and get blisters. Turn them frequently so all sides brown. If you feel they are cooking too quickly, lower the heat a little. Once the sausages have browned nicely, add about 1/2 cup of water to the pan. I really did not measure, I could have used as little as a 1/4 cup. The idea here is to loosen the cooked on bits at the bottom of the skillet. I think it’s what gave my sausages a beautiful golden/brown color. While the water is evaporating, continue turning the sausages. Once the liquid is all gone, remove the sausages and place them in the center of your dish among the apples and onions. Sprinkle with fresh parsley. I placed the onions and apples around the edge of the platter, leaving a space in the center for the sausages.