Onion Applesauce

• 1 tablespoon olive oil
• 1 cup julienned onions
• 1 cup peeled and coarsely chopped Granny Smith apples
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 3 turns fresh ground black pepper
• 1/4 cup Calvados brandy
• 2 cups chicken stock

1. In a saute pan, heat the olive oil.
2. When the oil is hot, saute the onions for 3 to 4 minutes, or until lightly caramelized.
3. Add the apples, garlic, salt and pepper and continue sauteing for 1 minute.
4. Stir in the Calvados and stock.
5. Bring the liquid up to a boil and reduce to a simmer.
6. Cook the mixture for 20 minutes.
7. Adjust the seasonings if needed.
8. Slice the pork roulade into 1 1/2-inch slices.
9. Mound the potatoes in the center of the platter.
10. Arrange the roulades pieces around the potatoes.
11. Spoon the garlic reduction over the roulades.
12. Place a tablespoon of the applesauce on top of each roulade.
13. Pile the fried parsnips in the center of the potatoes.
14. Garnish with the chives.

olive oil, onions, apples, garlic, salt, ground black pepper, calvados brandy, chicken stock

Taken from www.foodnetwork.com/recipes/emeril-lagasse/onion-applesauce-recipe.html (may not work)