Nightshade 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 over nearly an hour of patient stirring into something silky and complex, with honey adding a floral sweetness and apple cider vinegar cutting through with just the right amount of brightness. Fresh thyme ties it all together with an herby, aromatic note that feels almost fancy for such humble ingredients. Avoiding nightshades can make store-bought condiments and spreads a minefield — ketchup, hot sauce, and most relishes are off the table — so having a deeply flavorful, versatile jam like this in your fridge is genuinely useful. Spread it on sandwiches, stir it into grain bowls, pile it onto a cheese board, or spoon it alongside roasted meats; it earns its place in almost every meal. The technique here is straightforward but rewards attention, with small additions of water keeping the onions from scorching as they slowly surrender into that gorgeous amber, jammy consistency. Make a batch on the weekend and you'll find yourself reaching for the jar all week 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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