When visiting our granddaughter at the University of Michigan we ate a several home-style food restaurants. This casserole was featured at one. Vanessa asked if I could make it at home. The owner was kind enough to give me the recipe.
I think Vanessa took us there just to get the recipe. Now I make it for her when she is on break from school.
Ingredients For apple-onion casserole with cinnamon
onions, sliced into 1/4 inch slices, separated into rings
cooking apples, such as northern spy or golden delicous, peeled, cored and sliced 1/4 inch thick
kosher salt and freshly ground black pepper to taste
round buttery crackers, finely crushed
apple cider or apple juice
How To Make apple-onion casserole with cinnamon
Preheat oven to 325-degrees.
In a large skillet, melt 2 tablespoons of butter over medium-low heat.
Add onions and saute` until golden, about 10 minutes, stirring occasionally.
Remove onions with a slotted spoon and set aside. In the same skillet melt 3 tablespoons of butter over medium-low heat. Add apples and cook until golden, about 12-15 minutes, stirring occasionally.
Butter a 1 1/2 quart casserol dish and spread half of the apples over the bottom. Top with half of the onions; sprinkle with 1 tablespoon sugar, 1 teaspoon cinnamon, salt and pepper to taste, and half of the cracker crumbs. Repeat layers.
Pour apple cider over the top and dot with the remaining 3 tablespoons of butter.
Bake, uncovered, until casserole is bubbling up in the center, about 1 hour.
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