Copper Kettle Appetizer Delight (Printer-Friendly)

Warm caramelized onion jam with spiced pecans and dates in charming copper dishes.

# 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 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 small oven-safe dishes
15 - Fresh thyme leaves for garnish

# How to Cook:

01 - Melt butter and olive oil in a large skillet over medium heat. Add sliced onions and salt; cook, stirring frequently, until soft and golden, about 15 to 20 minutes. Stir in brown sugar and balsamic vinegar; continue cooking for another 8 to 10 minutes until deeply caramelized. Season with black pepper, remove from heat, and let cool slightly.
02 - Preheat oven to 350°F. In a bowl, combine pecans, dates, honey, cinnamon, cayenne pepper if using, and flaky sea salt. Spread mixture evenly on a lined baking sheet and toast in the oven for 8 to 10 minutes until pecans are fragrant. Allow to 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. Garnish with fresh thyme leaves.
04 - Serve immediately, optionally accompanied by toasted baguette slices or crackers.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but sneaky timing means you're done in 50 minutes.
  • That salty-sweet-spiced balance keeps people reaching back for another bite, wondering what the secret ingredient is.
  • Warm pecans and dates together taste expensive in the most humble way possible.
02 -
  • Don't rush the onions—low and patient heat is the only way they become jammy and sweet, not bitter and burnt.
  • Tasting as you cook teaches you more than any recipe; if the jam feels flat, another splash of vinegar might be exactly right for your palate.
03 -
  • Toast your pecans just until fragrant, not dark brown—they'll keep toasting slightly as they cool, and burnt nuts can't be saved.
  • A splash of good balsamic vinegar in the last moments of cooking brightens the whole jam and adds complexity that feels expensive on a small budget.
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