Citric Acid Free Caramelized Onion Jam
Sweet, deeply savory, and rich with slow-cooked depth, this onion jam is the kind of condiment that makes everything it touches taste more intentional. Most store-bought versions rely on citric acid as a preservative or flavor booster, which makes finding a safe option genuinely frustrating — but this one skips it entirely without sacrificing a single bit of complexity. The magic here is patience: yellow onions cooked low and slow in butter transform into something almost unrecognizable, turning silky and caramel-dark before honey and apple cider vinegar are stirred in to balance the sweetness with a gentle tang. Fresh thyme ties it all together with an herby, aromatic note that feels a little fancy for something so simple to make. Spoon it over a cheese board, tuck it into a sandwich, or pile it onto roasted meat — it earns its place every single time. A small jar of this in the fridge is one of those quiet kitchen wins you'll keep coming back to all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!