Citrus 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. Slow-cooked yellow onions transform over nearly an hour on the stove, going from sharp and pungent to meltingly soft and amber-colored — pure patience rewarded. A touch of honey adds natural sweetness, apple cider vinegar brings just enough tang without any citrus in sight, and fresh thyme ties it all together with an herby, almost floral note. For anyone navigating citrus sensitivities, vinegar-based recipes can be a minefield of hidden lemon juice or orange zest, but every ingredient here is straightforward and easy to verify. The technique is simple: low heat, a little water when needed, and the willingness to let the onions do their thing. Spoon it over a cheese board, tuck it into a grilled sandwich, or pile it onto a burger — this jam earns its place at the table every single time.
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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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