Oats 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. Low and slow is the whole philosophy here — butter, onions, and patience do the heavy lifting, coaxing out a natural sweetness that no shortcut can replicate. A splash of apple cider vinegar and a drizzle of honey bring just enough brightness and depth to keep the jam balanced rather than cloying, while fresh thyme adds an herby note that feels almost fancy. Every single ingredient in this recipe is naturally free of grains and oats, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. Spread it on a charcuterie board, pile it onto a burger, stir it into a grilled cheese, or spoon it over brie and watch it disappear. It keeps in the fridge for up to three days, though it rarely lasts that long once people get a taste.
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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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