Oral Allergy Syndrome Friendly Apple & Onion Compote
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Learn more →Ingredients
6 servings
- 1 tbsp unsalted butter
- 1 medium yellow onion, halved and thinly sliced
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
- ¼ tsp fine sea salt
- 3 medium apples (about 1 ¼ lb), peeled, cored, and cut into ½-inch pieces
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
- 1 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 3 sprigs fresh thyme
- 2 tbsp water
Instructions
- 1
Melt the butter in a medium saucepan over medium-low heat until foamy. Add the onion and salt, stirring to coat, and cook, stirring occasionally, until the onion is softened and translucent with golden edges, about 10–12 minutes.
- 2
Add the apple pieces, maple syrup, apple cider vinegar, thyme sprigs, and water. Stir to combine, then cover and cook over medium-low heat, stirring every few minutes, until the apples are completely tender and beginning to break down, about 12–15 minutes.
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