Shellfish Free Caramelized Onion Jam
Sweet, deeply savory, and impossibly rich, this onion jam is the kind of condiment that makes everything it touches taste more impressive. Slow-cooked yellow onions transform over nearly an hour of patient stirring into a glossy, amber spread that's nothing like the raw ingredient you started with. 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 ties it all together with an herby, almost floral note. The technique is straightforward — butter, heat, time, and a splash of water whenever the pan needs it — so even if you've never made a jam before, this one is very forgiving. It's a brilliant addition to a cheese board, a burger, a grilled sandwich, or spooned over roasted vegetables, and the fact that every single ingredient is clean and simple means there's nothing hidden to worry about. Make a batch on the weekend and keep it in the fridge to elevate weeknight meals 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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