Pescatarian Caramelized Onion Jam
Sweet, deeply savory, and impossibly rich, this onion jam is the kind of condiment that makes everything it touches taste more intentional. Low heat and patience are the real secrets here — the onions slowly shed their sharpness and transform into something almost candy-like, with a glossy, spreadable texture that feels far more luxurious than the short ingredient list suggests. A splash of apple cider vinegar cuts through the sweetness just enough, while honey and fresh thyme round everything out into a perfectly balanced preserve. It's a naturally meat-free recipe built entirely on pantry staples and technique, so there's nothing to swap or second-guess. Spoon it over grilled fish, stir it into a grain bowl, pile it onto a cheese board, or tuck it inside a sandwich — it earns its place in every single application. 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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