Gut Friendly Caramelized Onion Jam
Slow-cooked onions have a kind of magic to them — given enough time and gentle heat, they transform into something deeply sweet, savory, and almost silky. This jam leans into that transformation fully, building rich flavor through patience rather than a long list of additives or preservatives. Apple cider vinegar adds a gentle tang that balances the natural sweetness of the onions and honey, while fresh thyme keeps things bright and aromatic. The ingredients are simple, whole, and easy to recognize — no hidden fillers, no gut-disrupting extras, just real food cooked down into something extraordinary. It's the kind of condiment that makes everything it touches taste more considered, whether you're spooning it over grilled chicken, stirring it into a grain bowl, or spreading it on a slice of sourdough. Keep a jar in the fridge and 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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