Black Pepper Free Caramelized Onion Jam

Total time1 hr 5 min

Prep time10 min

Cook time55 min

4.9

(16)

Sweet, tangy, and deeply savory, this caramelized onion jam is the kind of condiment that makes everything it touches taste more special. Low and slow is the whole philosophy here — butter, onions, and a little patience transform into something almost unrecognizable from where they started, rich and amber-colored with a glossy, spoonable texture. A splash of apple cider vinegar and a drizzle of honey balance the natural sweetness of the onions, while fresh thyme adds a herby lift that keeps the whole thing from feeling heavy. For anyone avoiding black pepper, this recipe is a genuine find, because so many store-bought jams and chutneys sneak it in as a background spice — here, every ingredient is right in front of you. Spread it on a cheese board, pile it onto a burger, stir it into a grilled cheese, or spoon it over roasted chicken; it earns its place in just about any meal. The technique is straightforward, and the small trick of adding water a tablespoon at a time keeps the onions from scorching before they hit that deep, jammy finish. Make a batch on the weekend and you'll find yourself reaching for the jar all week long.

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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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