Apple Bacon

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8-12 slices of lightly salted pork or bacon
2 onions
salt
1/2-3/4 kg of apples [1-1,6 pound]
 
Accessories:
rye bread
mustard
beer or mineral water

Fry the bacon in the pan or in the oven. Peel the onions and cut them into thin slices. Peel the apples only if the peel is very rough. Cut them into thin wedges. Cut the away cores.

Remove the bacon from the pan, put it on the kitchen paper and keep hot. Brown the onions in a bit of the fat. Remove them from the pan, sprinkle a pinch of salt over. Fry the apples in more of fat at low heat. They should be golden, but not be cooked to mush.

Place the bacon in the middle of a hot dish and put the apples on one side and place the onions on the other.

Variations:
Fry a few sprigs of thyme with the apples. Toast leek rings instead of onions and sprinkle some curry powder and salt over.

Note:
One rarely use sugar in main dishes, but no rule without exception. If the apples are very sour you can sprinkle a little powdered sugar on them as you fry them.

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