Copper Kettle Elegant Appetizer (Print Version)

Cozy appetizer with caramelized onion jam, toasted pecans, dates, and fresh thyme in copper ramekins.

# Components:

→ 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 flaky sea salt

→ For Assembly

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

# Directions:

01 - Melt butter with olive oil over medium heat in a large skillet. Add sliced onions and salt, cooking until softened and golden, about 15 to 20 minutes, stirring frequently. Stir in brown sugar and balsamic vinegar, continue cooking 8 to 10 minutes until deeply caramelized. Season with black pepper and remove from heat to cool slightly.
02 - Preheat oven to 350°F. Toss pecans and dates with honey, cinnamon, cayenne (if using), and flaky salt in a bowl. Spread evenly on a lined baking sheet and toast in the oven for 8 to 10 minutes until fragrant. Allow to cool slightly.
03 - Spoon a generous layer of caramelized onion jam into each ramekin base, then 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 -
  • The caramelized onion jam tastes like pure umami magic, and it comes together faster than you'd expect.
  • It looks fancy enough for guests but honest enough to enjoy alone with a glass of wine.
02 -
  • Don't skip the low and slow approach to caramelizing onions—rushing it with high heat gives you cooked onions, not the deep, jammy sweetness you're after.
  • The warm toasted pecans and dates against the cool, rich onion jam is what makes this dish sing, so timing your assembly for just after the nuts come out of the oven makes all the difference.
03 -
  • Keep your eye on the onions while they caramelize—they'll go from golden to burnt quickly if you're not paying attention, so stir every few minutes toward the end.
  • Don't skip toasting the pecans even though it seems like an extra step; that fragrance and crunch transform the entire dish from nice to memorable.
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