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Onion Applesauce


  • 1 tablespoon olive oil
  • 1 cup julienne 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
  • 2 cups chicken stock


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