Copper Kettle Appetizer (Printable Version)

Warm caramelized onion jam with pecans and dates in rustic copper ramekins.

# What You Need:

→ Caramelized Onion Jam

01 - 2 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 2 tablespoons brown sugar
06 - 2 tablespoons balsamic vinegar
07 - 1/4 teaspoon ground black pepper

→ Nut & Fruit Mixture

08 - 3/4 cup pecan halves
09 - 1 cup Medjool dates, pitted and quartered
10 - 2 tablespoons honey
11 - 1/2 teaspoon ground cinnamon
12 - 1/8 teaspoon cayenne pepper (optional)
13 - Pinch of flaky sea salt

→ For Assembly

14 - 6 small copper ramekins or similar oven-proof dishes
15 - Fresh thyme leaves, for garnish

# How to Make It:

01 - Melt butter and olive oil in a large skillet over medium heat. Add sliced onions and salt, cooking frequently stirred for 15 to 20 minutes until soft and golden. Stir in brown sugar and balsamic vinegar; continue cooking, stirring occasionally, for 8 to 10 minutes until deeply caramelized. Season with black pepper and remove from heat to cool slightly.
02 - Preheat oven to 350°F. In a bowl, toss pecans and dates with honey, cinnamon, cayenne if using, and flaky salt. Spread evenly on a lined baking sheet and toast for 8 to 10 minutes until pecans are fragrant. Let cool slightly.
03 - Spoon a generous layer of caramelized onion jam into the base of each ramekin. Top with the warm pecan and date mixture and garnish with fresh thyme leaves.
04 - Serve immediately, optionally accompanied by toasted baguette slices or crackers.

# Expert Advice:

01 -
  • It looks restaurant-quality but comes together faster than you'd expect, making you feel like a culinary genius.
  • The contrast between caramelized savory and honeyed sweet is addictive, and guests always ask for the recipe.
  • You can make the components ahead and assemble in minutes, which is perfect for when you want to seem effortlessly elegant.
02 -
  • Don't rush the onions—they need their full 20 to 30 minutes to caramelize properly, and low heat is your friend, not your enemy.
  • Taste your onions once before seasoning; they should taste sweet and deep, and the balsamic vinegar adds a subtle tang that brings everything into focus.
03 -
  • Keep a small spoon nearby when caramelizing onions so you can taste as you go—your instincts will tell you when they're perfectly deep and sweet.
  • Toasting pecans in the oven rather than raw adds a dimension that people will taste but won't quite be able to name, and that's the point.
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