High Fructose Corn Syrup Free Caramelized Onion Jam
Sweet, tangy, and deeply savory all at once, this slow-cooked onion jam is the kind of condiment that makes everything it touches taste more intentional. Most store-bought versions sneak in high fructose corn syrup as a cheap shortcut to sweetness, so making your own is the only way to know exactly what's in the jar. Here, honey and apple cider vinegar do the heavy lifting — delivering that glossy, complex sweetness without any of the processed stuff. The real secret is patience: two rounds of low-and-slow cooking coax the onions into a deep amber, meltingly soft texture that no quick recipe can replicate. Fresh thyme adds an herby brightness that keeps the whole thing from feeling too rich. Spoon it over a cheese board, tuck it into a sandwich, or stir it into a pan sauce — 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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