Latex 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 into something almost unrecognizable — silky, amber, and complex — thanks to nothing more than patience and a handful of pantry staples. A touch of honey rounds out the natural sweetness, while apple cider vinegar cuts through with just enough brightness to keep things balanced, and fresh thyme adds an herby lift that ties it all together. For anyone navigating latex sensitivities, this recipe is a genuinely safe and satisfying choice — every ingredient here is straightforward, with no hidden additives or problematic produce to worry about. The slow, attentive cooking process is what makes it work: building flavor gradually in a heavy-bottomed skillet rather than rushing it means you get that deep, jammy texture without shortcuts. Spoon it over a cheese board, tuck it into a sandwich, or stir it into a sauce — this little jar punches well above its weight.
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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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