Onion slices are caramelized with garlic and apple slices, and finished with apple juice, a touch of balsamic vinegar and demi-glace sauce and simmered to meld flavors; ready to serve with a wide range of proteins.
Place drained apple slices on 2 full-size sheetpans sprayed with cooking spray in an even layer. Spray tops of all apple slices with cooking spray. Place apples in a 400°F convection oven and cook 10–15 minutes or until tops of apple slices begin to caramelize. With a spatula, turn over apple slices and continue cooking at least 10–15 more minutes until apple slices become caramelized evenly. Turn trays occasionally during cooking time to brown evenly. Remove from heat and cool. Hold.
In large, deep skillet heat oil over medium-high heat; add onion slices and sauté 10–12 minutes, or until dark golden and sticky. Remove onions and reserve.
Deglaze pan with apple juice and balsamic and bring to a boil; cook down to reduce by half, about 5 minutes.
Stir in demi-glace, bring to a boil and continue to simmer 5–6 minutes until slightly thickened and reduced. Return reserved caramelized apples and onions back to the pot and stir to mix well; bring to a simmer and cook 5 minutes, stirring often. Adjust seasonings with pepper. Keep warm.
Serve hot as a topper for grilled, broiled or roasted chicken, pork, veal, lamb, turkey or duck, 1/2 cup per serving ladled over the top of each serving of meat. Accompany with 1/2 cup cooked grains.
Plating Suggestion: Double-thick pork is topped with caramelized onions and apple slices in a sauce and served with harvest grains (wild rice, brown rice).