Cinnamon Free Caramelized Onion Jam
Sweet, tangy, and deeply savory all at once, this caramelized onion jam is the kind of condiment that makes everything it touches taste more interesting. Yellow onions are coaxed low and slow in butter until they collapse into a rich, amber mass, then finished with honey, apple cider vinegar, and fresh thyme for a perfectly balanced spread. Avoiding cinnamon in store-bought jams and chutneys can be surprisingly tricky — it hides in spice blends and "warming" condiments more often than you'd expect — so making your own is a genuinely smart move. Every ingredient here is straightforward and easy to verify, giving you full control over what goes into the jar. Spread it on a cheese board, pile it onto a burger, or stir it into a pan sauce and watch it disappear. The slow cooking process is where all the magic happens, building complex sweetness without any added spices beyond fresh thyme. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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