Hazelnut Free Apple & Onion Compote
Sweet, savory, and deeply comforting, this compote is the kind of condiment that quietly steals the show at the table. Slowly cooked onions develop golden, jammy edges before the apples join in, and together they melt into something rich and layered that tastes far more complex than the ingredient list suggests. A splash of apple cider vinegar and a drizzle of maple syrup keep the balance perfectly in check — bright enough to cut through rich meats, sweet enough to feel like a treat. Fresh thyme sprigs infuse the whole pot with a subtle herbal note that makes it feel genuinely special. Tree nut allergies can make store-bought chutneys and fruit spreads a real minefield, since many are produced in facilities handling a wide range of nuts — but every single ingredient here is straightforward and easy to verify. This one comes together in a single saucepan with no fussy techniques, and it's just as good spooned over roasted pork as it is alongside a sharp cheese and some crusty bread.
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Learn more →Ingredients
6 servings
- 1 tbsp unsalted butter
- 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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