Copper Kettle Appetizer (Printable Version)

A cozy appetizer featuring caramelized onion jam, pecans, dates, and warm spices 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 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 oven-proof dishes
15 - Fresh thyme leaves, for garnish

# Method Steps:

01 - Melt butter with olive oil in a large skillet over medium heat. Add sliced onions and salt, cooking until soft and golden, about 15 to 20 minutes. Stir in brown sugar and balsamic vinegar, cook for another 8 to 10 minutes until deeply caramelized. Season with black pepper, then remove from heat and let cool slightly.
02 - Preheat oven to 350°F. Combine pecans, dates, honey, cinnamon, cayenne (if using), and flaky sea salt in a bowl. Spread mixture on a lined baking sheet and toast in the oven for 8 to 10 minutes until the 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 -
  • The sweetness of dates plays against deeply savory onions in a way that feels more sophisticated than it should for something so simple.
  • It comes together in under an hour, and most of the work is just letting things sit in a warm pan while you sip something and think about nothing in particular.
  • It's vegetarian, elegant enough for company, and casual enough to make on a Tuesday night for yourself.
02 -
  • Don't skip the patient caramelization of the onions—rushing this step with high heat gives you burnt edges instead of that deep, sweet flavor.
  • The warm mixture should go into your ramekins just slightly cooled so everything stays soft and cohesive rather than turning stiff as it sits.
  • Taste as you layer and adjust the salt or honey to your preference, since different batches of onions and dates have subtle variations in their natural sweetness.
03 -
  • Save a bit of the balsamic reduction and drizzle it around the edge of the ramekin right before serving for a touch of visual shine and an extra hit of depth.
  • If your dates are particularly dry, soften them slightly by soaking them in warm water for five minutes before tossing them with the nuts and honey.
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