Pork 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. The magic here is patience — a long, slow cook in butter coaxes yellow onions into something silky and amber-dark, with a complexity that tastes far more involved than the ingredient list suggests. A splash of apple cider vinegar and a drizzle of honey balance the sweetness with just enough brightness, while fresh thyme ties it all together with an herby, almost floral note. Every ingredient in this recipe is naturally free of pork and pork-derived products, so there's no need to scrutinize labels or swap anything out — it's straightforwardly clean from start to finish. Spoon it over a cheese board, tuck it into a grilled sandwich, stir it into a pan sauce, or pile it onto a burger — honestly, the uses are nearly endless. It keeps in the fridge for up to three days, though it tends to disappear well before that.
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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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