Lupin Free Apple & Onion Compote
Sweet, jammy apples and slow-cooked golden onions come together in a compote that manages to feel both rustic and a little bit fancy. The combination sounds unexpected, but the maple syrup rounds out the savory edges of the onion while the apple cider vinegar keeps everything bright and balanced. Fresh thyme ties it all together with an herby, aromatic note that makes the whole kitchen smell incredible while it simmers. Every ingredient here is straightforward and naturally free from lupin — no flour blends, no legume-based thickeners, nothing that requires a label check before you toss it in the pan. The result is a thick, spoonable compote that works beautifully alongside roasted pork, grilled chicken, or a sharp cheese board. It's the kind of condiment that looks like you put in way more effort than you actually did, and it stores well so you can make a batch ahead and use it all week.
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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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