Vegetarian Caramelized Onion Jam
Sweet, deeply savory, and impossibly rich, this slow-cooked onion jam is the kind of condiment that makes everything it touches taste more special. Yellow onions are coaxed down over low heat with butter, honey, apple cider vinegar, and fresh thyme until they collapse into a glossy, amber-colored spread that's equal parts sweet and tangy. The process takes patience — nearly an hour of gentle stirring — but the payoff is a thick, jammy texture that no store-bought version can match. Every ingredient here is naturally meat-free, so there's no need to scan labels or second-guess anything. Spoon it onto a cheese board, pile it onto a grilled sandwich, or stir it into a grain bowl for an instant upgrade. It keeps in the fridge for up to three days, though it rarely lasts that long once people discover it's in the house.
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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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