Instructions: Saute onions in small amount of oil until soft but not brown. Add apples and cover pot and cook over lowest possible light until they are soft, stirring occasionally. Apples should let out some juice. If they do not, add a small amount of water just to keep them from drying up or burning.

When they are soft and glazed looking, add one shake of salt, 1/4 tsp. cinnamon, 1/2 tsp. sugar or substitute. Stir, cover and cook another five minutes. Taste. Add more sugar or cinnamon if you wish, but keep the taste delicate.

NOTE: This is good as an accompaniment to a brisket or roast beef.

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