Brazil Nut Free Apple & Onion Compote

Total time35 min

Prep time10 min

Cook time25 min

Sweet, savory, and deeply comforting, this apple and onion compote is the kind of condiment that quietly steals the show at the table. Slowly cooked butter and yellow onion build a caramelized, jammy base, while fresh apple pieces melt into the mix alongside maple syrup, apple cider vinegar, and fragrant thyme sprigs. The result is a thick, spoonable compote that balances sweetness with a gentle tang — perfect alongside roasted pork, grilled chicken, a sharp cheese board, or even a simple bowl of oatmeal. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels for hidden tree nut derivatives or worry about cross-contact from packaged goods. The technique is low and slow, giving you plenty of time to step away while the onions soften and the apples break down into something truly luxurious. It comes together in one saucepan and keeps well, making it an easy recipe to prep ahead and reach for all week long.

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Ingredients

6 servings

1 tbsp unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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1 medium yellow onion, halved and thinly sliced
¼ tsp fine sea salt
3 medium apples (about 1 ¼ lb), peeled, cored, and cut into ½-inch pieces
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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