Copper Kettle Appetizer (Printable)

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

# Ingredient List:

→ 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 and 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

# Directions:

01 - In a large skillet over medium heat, melt the butter with olive oil. Add sliced onions and salt; cook, stirring frequently, until soft and golden, about 15 to 20 minutes. Stir in brown sugar and balsamic vinegar, then continue cooking for 8 to 10 minutes until deeply caramelized. Season with black pepper, remove from heat, and let cool slightly.
02 - Preheat oven to 350°F (175°C). 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 oven for 8 to 10 minutes until pecans are fragrant. Remove and allow to cool slightly.
03 - Spoon a generous layer of caramelized onion jam into the base of each ramekin. Top with the warm toasted pecan and date mixture. Garnish with fresh thyme leaves.
04 - Serve immediately, optionally accompanied by toasted baguette slices or crackers.

# Expert Advice:

01 -
  • The contrast between sticky-sweet onions and warm toasted pecans feels like a secret flavor combination that tastes way more complicated than it actually is.
  • You can have this ready faster than it takes to chill a wine glass, yet it looks like you spent your whole evening in the kitchen.
  • It's vegetarian, naturally elegant, and somehow works equally well at a dinner party or as a peaceful solo appetizer.
02 -
  • Low heat and patience are non-negotiable for caramelized onions—high heat will burn them before they caramelize, and you'll taste the difference.
  • Toast the pecans separately from the onion jam assembly, otherwise the pecans will soften too much and lose their textural contrast, which is half the appeal.
  • Serve these warm or at room temperature, but warm is better—the flavors are more alive and the textures more distinct.
03 -
  • Prep your ingredients before you start cooking—slicing the onions thin takes longer than you'd think, and you don't want to be doing it while your butter is heating.
  • The difference between good caramelized onions and great ones is that extra 5 minutes of patient stirring when you think they're done but not quite dark enough yet.
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