Apple and Onion Lard

1. Rinse the thyme lightly, shake it dry and pluck off the small leaves. Peel the onion, cut into small cubes, remove the skin and core from the apple and dice as well.
2. Heat the oil and roast the onion cubes until they have turned brown. When sweating, make sure that the onions only turn golden brown, as soon as they are black, the lard tastes bitter.
3. Shortly before the onions are ready, add the apple cubes and the thyme leaves and sauté them briefly. Then sprinkle the sugar over it and let it caramelize, then season strongly with salt and pepper and set the onion mixture aside to cool.
4. In the meantime, slowly melt the coconut fat in a saucepan, stir in the onion mixture and let everything soak over a low heat for 15 minutes so that the vegetable fat can take on the flavor aromas.
5. Now you fill the lard into a suitable container (e.g. ceramic pot), let it cool down a bit and put it in the fridge to harden, stirring occasionally so that onions and spices don’t settle on the bottom has solidified and everything is well distributed, the lard can be stored in a cold storage room. It should only be kept warm before consumption so that it is nice to spread.
6. On fresh farmer’s bread or toasted bread coated with a little salt … a wonderful pleasure!

Annotation…

1. Herbs and spices can be varied as you like and you can also refine it with crispy ham or bacon cracklings … just as you like it! If you like, you can also spice up your lard with chives, chilli or roasted onions … that gives you a certain “kick”!