Apple and Onion Compote

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This is modified from the Susan Herrmann Loomis cookbook “French Grill”.


  • 2 tablespoons unsalted butter, more if needed
  • 1 tablespoon olive oil, more if needed
  • 12 ounces (360 g) onions, brimmed and thinly sliced
  • Fine sea salt
  • 4 medium (about 6 ounces: 180 g) flavorful apples, such as Pink Lady, cored, peeled and cut into ⅓ inch sections


  1. Prepare the onions and apples.
  2. Using either a plancha or in a cut-iron skillet on the gas grill or the BBQ over a very hot fire.
  3. Melt the butter and the oil together and add the onions. Stir, season lightly with salt, cover the grill and cook the onions until softened and golden, 5 to 8 minutes, checking often and stirring to be sure they do not burn. If they turn dark golden at the edges, don’t be concerned; this enhances their flavor.
  4. Remove the onions from the pan and add the apples, stirring into the remaining oil in the pan. If there isn’t enough add 2 teaspoons oil and a scant tablespoon of butter).
  5. Cook the apples until they are golden, 3 minutes, stir and continue to cook until they are tender and golden through, an additional 5 minutes.
  6. Remove from the pan. Taste both the onions and the apples for seasoning and reserve.