German cuisine · Salads & Mezze

Apple-Onion Spread

Slowly braised onions and tart apples, bound with vegetable fat and seasoned with marjoram.

Ingredients · for 4 servings

• 500 g onions
• 3 tart apples
• 120 g coconut fat (or plant-based margarine)
• 1 tsp dried marjoram
• 1/2 tsp caraway seeds
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1 bay leaf
• Salt, pepper

Instructions

1. Peel the onions and cut into thin half-rings; peel, core and dice the apples into small 1 cm cubes.
2. Melt 40 g of the fat in a wide pan and braise the onions with the bay leaf uncovered over low heat for 15–18 min, until golden brown and sweet.
3. Sprinkle in the sugar and caraway, roast for 2 min, then add the apple cubes; braise for another 8–10 min, until the apples break down.
4. Deglaze with the apple cider vinegar, stir in the marjoram and season boldly with salt and pepper, then remove the bay leaf.
5. Let the mixture cool slightly, mix in the remaining fat while soft, and mash everything with a fork into a coarse, spreadable paste.
6. Fill into a jar or bowl, chill for at least 2 hours, until the spread has firmed up, and serve on dark bread.