Emulsifier 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 special. Many store-bought versions rely on emulsifiers and stabilizers to achieve that glossy, spreadable texture — here, patient cooking does all the work instead. The onions break down naturally over low heat, releasing their sugars and building a thick, jammy consistency without any additives. Honey and apple cider vinegar bring a gentle sweet-tart balance, while fresh thyme adds an herby lift that keeps the whole thing from feeling heavy. Every ingredient is whole and recognizable, which is exactly what you want when you're avoiding hidden additives in processed foods. Spoon it over a cheese board, pile it onto a burger, or tuck it into a grilled sandwich — it's endlessly versatile and genuinely hard to stop eating.
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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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