Gelatin 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. Many store-bought jams and preserves rely on gelatin as a thickening agent, but this one gets its gorgeous, spoonable texture entirely from the slow cooking process — no animal-derived setting agents needed. The magic is all in patience: onions cooked low and slow release their natural sugars, collapsing into a silky, amber-colored spread that thickens on its own. A splash of apple cider vinegar cuts through the sweetness, while honey deepens the caramel notes and fresh thyme adds a subtle herbal lift that keeps things interesting. Drag a spoon through the pan and watch it hold its shape — that's how you know it's ready. Pile it onto a cheese board, spread it over crusty bread, or use it to elevate a simple sandwich into something genuinely craveable. 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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