Chicken 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. Butter, honey, apple cider vinegar, and fresh thyme come together with slow-cooked yellow onions to create something that feels almost luxurious despite being made from pantry staples. The key is patience — two rounds of low-and-slow cooking coax the onions through golden and all the way to deep amber, building layer after layer of natural sweetness. A splash of apple cider vinegar at the end cuts through the richness and gives the jam a subtle tang that keeps it from being cloying. This is a naturally meat-free recipe with zero hidden proteins or animal-based broths to worry about — just clean, whole ingredients doing all the heavy lifting. Spoon it over a cheese board, stir it into a sandwich, or pile it onto roasted vegetables for an instant upgrade. It keeps 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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