Barley Free Caramelized Onion Jam
Sweet, deeply savory, and impossibly silky, this caramelized onion jam is the kind of condiment that makes everything it touches taste more special. Yellow onions are coaxed low and slow in butter until they collapse into a rich, amber tangle, then finished with honey, apple cider vinegar, and fresh thyme for a balance of sweet, tangy, and herbal that is genuinely hard to stop eating. Every ingredient here is straightforward and naturally free of grain-based additives, so there are no hidden fillers or malt-derived surprises to worry about — just clean, whole-food pantry staples doing beautiful work. The apple cider vinegar adds a bright lift that keeps the sweetness from feeling heavy, while the thyme gives the whole thing an almost gourmet edge. Spread it on a cheese board, pile it onto a burger, or stir it into a grilled cheese and prepare to be obsessed. It stores in the fridge for up to three days, though it rarely lasts that long.
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Learn more →Ingredients
8 servings
- 2 tbsp unsalted butter
- 2 lb yellow onions (about 4 medium), thinly sliced
- ½ tsp fine sea salt
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
- 2 tbsp water, plus more as needed
Instructions
- 1
Melt the butter in a large heavy-bottomed skillet over medium heat until foamy and just beginning to subside.
- 2
Add the sliced onions and salt, tossing to coat. Cook over medium heat, stirring every 3–4 minutes, until the onions have fully wilted and turned pale gold, about 20 minutes. If the onions begin to stick or brown unevenly before they have softened, add 1 tbsp of water and scrape up any fond.
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