Caramelized Apples and Onions

• 6 tablespoons extra-virgin olive oil
• 4 Granny Smith apples, peeled, cored and cut into 6 wedges
• 2 stems fresh thyme
• 2 bay leaves
• 2 tablespoons butter
• 3 large white onions, peeled and sliced
• Kosher salt and freshly ground black pepper to taste

1. Heat half the olive oil in a large nonstick skillet over medium-high heat and add the apples and then one stem of thyme and one bay leaf.
2. Cook, stirring occasionally, until the apples are golden brown but not mushy, 5 to 10 minutes.
3. Remove from heat and throw away the thyme and bay leaf.
4. In another skillet over medium-high heat, add the remaining olive oil, the butter and the onions, then the remaining thyme and bay leaf.
5. Season with salt and pepper.
6. Reduce heat to medium low and cook, stirring frequently, until the onions are soft and golden brown, 20 to 30 minutes.
7. Remove from heat and throw away the thyme and bay leaf.
8. To serve, warm the apples and onions over medium-high heat and spoon them around the pork chops on a warmed platter.

extravirgin olive oil, apples, thyme, bay leaves, butter, white onions, kosher salt

Taken from cooking.nytimes.com/recipes/6177 (may not work)