Cashew Free Caramelized Onion Jam
Sweet, tangy, and deeply savory all at once, this caramelized onion jam is the kind of condiment that quietly steals the show on a cheese board, a burger, or a slice of crusty bread. The magic comes from patience — a slow, steady cook that coaxes yellow onions into a rich, amber-colored spread with a texture that's thick and luscious without any thickeners or additives. Honey and apple cider vinegar swoop in at the end to balance the natural sweetness with just enough brightness, while fresh thyme ties everything together with an herby, almost floral note. The ingredient list is refreshingly short and completely whole-food, so there's no need to scan labels or worry about hidden nut-based fillers that sometimes sneak into store-bought versions. A heavy-bottomed skillet and a bit of stirring is genuinely all the equipment you need. Keep a jar in the fridge and you'll find yourself reaching for it on everything from grilled cheese to roasted meats 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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