The Copper Kettle Appetizer (Print Version)

Warm caramelized onion jam topped with toasted pecans and dates, presented in charming copper ramekins.

# What You'll 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 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

# Step-by-Step Guide:

01 - Melt butter with olive oil in a large skillet over medium heat. Add sliced onions and salt, cooking and stirring frequently until soft and golden, about 15 to 20 minutes. Stir in brown sugar and balsamic vinegar, then continue cooking for another 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, combine pecans, dates, honey, cinnamon, optional cayenne, 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. 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 pecan and date mixture, then garnish with fresh thyme leaves.
04 - Serve immediately, optionally accompanied by toasted baguette slices or crackers.

# Top Tips:

01 -
  • It looks restaurant-worthy but comes together in under an hour, which means you can actually enjoy your guests instead of hiding in the kitchen.
  • The sweet-salty-nutty balance is genuinely addictive—people always come back for a second one.
02 -
  • Don't rush the onions; low heat and patience are what separate caramelized from merely cooked, and there's no way to speed this up without losing the deep flavor.
  • Taste the onion jam before assembling—it should taste almost sweet with a subtle tang, and if it tastes flat, a squeeze of balsamic or a sprinkle of salt will wake it right up.
03 -
  • Line your baking sheet with parchment before toasting the nuts so cleanup is effortless and nothing sticks.
  • If your caramelized onions taste too acidic, it means the vinegar overpowered everything—a pinch of sugar will balance it out, or just reduce the vinegar next time you make it.
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