Carrageenan Free Caramelized Onion Jam
Sweet, deeply savory, and impossibly rich, 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 glossy, 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. Many store-bought jams and spreads sneak in thickeners and stabilizers — including carrageenan — to achieve that luscious, jammy texture, but here the onions do all the work themselves through patient cooking and nothing else. The result is a clean, whole-ingredient spread you can feel confident about. Pile it onto a cheese board, spoon it over roasted chicken, tuck it inside a grilled sandwich, or stir it into a pan sauce — it earns its place in every application. A small jar of this in the fridge is genuinely one of the most useful things you can have on hand.
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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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