The fall is a time for simple dishes that give one a sense of home, the fireside, and cozy evenings. Apples and Onions is one such dish that has given comfort to generations of Americans for hundreds of years. Set alongside a plump sausage and a daub of seriously good grainy mustard, not to mention mashed potatoes and perhaps a few vegetables, this easy dinner will pay big dividends for just a small amount of effort.
1 package sausages (I used fresh mild Italian sausage)
3 large onions, sliced in thin wedges
2 apples, peeled and cut into medium slices
Begin by throwing the sausages into a 350-degree oven to begin cooking. Get the mashed potatoes started by peeling and cutting up your potatoes and putting them on to boil. Heat a frying pan with some canola oil. Dump in the chopped onions and cook over medium-high heat for about 20 minutes until the onions are golden and beginning to carmelize.
Meanwhile, prepare whatever vegetable or salad you want to accompany your meal. I chose to roast broccoli in the oven (to keep the oven top for the potatoes and onions). I washed and cut the broccoli into florets, drizzled on oil, sprinkled salt and pepper and popped them in the oven to roast for about 30-40 minutes.
When the onions are beginning to carmelize, throw in the apple slices and continue to cook for about 10 minutes until they begin to soften and color.
Drain the potatoes and mash with butter, milk and a bit of parmesan cheese (or whatever you prefer).
Remove the sausages from the oven when they are fully cooked (about 30-40 minutes after you started them). If you like, you can brown the sausages in a pan on the stove top (that takes about 5 minutes).
When the broccoli is finished roasting you are ready to serve up your plates and enjoy!
This served 3 adults and 4 small children.
Depending on what sausages you use, this can be a gluten-free meal!