Low Iodine Apple & Onion Compote
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Learn more →Ingredients
6 servings
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium yellow onion, halved and thinly sliced
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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