Onions sauteing in a pan exude a welcome aroma, one that generally means a tasty dish.
Rosemary Moon was given the task of elevating these edible alliums, or lilies, to star status in ''Onions, Onions, Onions,'' (Firefly Books, $19.95). She found early on just how easy it would be.
''The onion is one of the oldest vegetables known to man and an essential ingredient in just about every cuisine in the world,'' she writes.
''Raw, sliced, sauteed, chopped, stewed, pickled, roasted, or baked -- however an onion is cooked it is a delight and an essential, not only for infinitely variable international cuisine, but also for a healthy and flavorful diet.''
The following recipe calls for pork, apples and onions in a ''classic combination of flavors, one which has endured for years simply because it is so good.''
Pork With Caramelized
Onions and Apples
Preparation time: 15 minutes.
Cooking time: 15 minutes.
1 tablespoon butter
4 tablespoons olive oil
2 apples, each cut crosswise into 4 thick slices, cores removed
1 tablespoon sugar
1 sweet onion, sliced thick
1 red onion, sliced thick
1 pound pork tenderloin, trimmed and cut into 1/2-inch slices
1 tablespoon flour
Salt and black pepper to taste
1 tablespoon coriander
2/3 cup vegetable broth
2 bay leaves
2/3 cup heavy cream
Chopped chives to garnish
Heat the butter and 2 tablespoons of the oil together in a large skillet. Turn the apple slices in the sugar, then fry them quickly on both sides until browned. Transfer to a plate and reserve for garnish.
Add the onions to the juices in the skillet and toss them well -- they will quickly start to brown and caramelize. Cook over moderate heat for about 5 minutes, stirring frequently. Turn onto a plate.
Heat the remaining oil in the pan. Dust the pork in the flour, seasonings and coriander, then brown the slices quickly on both sides. Add the broth and bay leaves and bring to a boil, then simmer for 5 minutes.
Return the onions to the skillet, add the cream and simmer for 5 minutes. Season to taste with salt and pepper and serve, garnished with the reserved apple rings and chopped chives.
Makes 4 servings.
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