Yeast 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. Slow-cooked yellow onions transform over nearly an hour on the stove, going from sharp and pungent to meltingly soft and amber-colored — a process that coaxes out their natural sugars without any added yeast or fermented starters. A touch of honey deepens the sweetness, apple cider vinegar cuts through the richness with just the right amount of brightness, and fresh thyme ties it all together with an herby, almost floral note. For anyone navigating a yeast-free lifestyle, store-bought jams and chutneys can be a minefield of hidden fermented ingredients, but every single component here is clean and straightforward. The technique is patient but genuinely simple — just a skillet, a wooden spoon, and a willingness to let time do the heavy lifting. Spread it on crackers, layer it into a grilled cheese, or spoon it alongside roasted meat; this jam earns its place at the table every single time.
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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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