Capsaicin Free Caramelized Onion Jam
Sweet, deeply savory, and impossibly rich, this onion jam is the kind of condiment that makes everything it touches taste more intentional. Slow-cooked yellow onions transform over low heat into something almost unrecognizable — silky, amber-colored, and packed with natural sweetness that no amount of sugar could replicate. A touch of honey and apple cider vinegar round out the flavor with just enough brightness to keep things balanced, while fresh thyme adds an herby lift that feels genuinely elegant. For anyone avoiding capsaicin, this is a dream spread — no chili flakes, no hot sauce, no sneaky heat hiding in the ingredient list, just pure, mellow depth. It works beautifully on a cheese board, tucked into a grilled sandwich, spooned over roasted chicken, or stirred into a pan sauce when you want something a little special. The technique is patient but completely approachable, and the payoff is a jar of something that tastes like it came from a boutique kitchen. Make a batch on the weekend and you'll find yourself reaching for it all week 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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