Copper Kettle Appetizer (Printable Version)

A warm-toned appetizer combining caramelized onion jam, pecans, and dates served in copper ramekins.

# 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 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 of flaky sea salt

→ For Assembly

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

# How-to Steps:

01 - Melt butter and olive oil in a large skillet over medium heat. Add sliced onions and salt; cook, stirring frequently, until softened 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, then remove from heat and let cool slightly.
02 - Preheat oven to 350°F. In a bowl, combine pecans, dates, honey, cinnamon, cayenne (if using), and flaky sea salt. Spread mixture 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 a warm nut and date mixture, then garnish with fresh thyme leaves.
04 - Serve immediately, optionally with toasted baguette slices or crackers.

# Expert Advice:

01 -
  • It looks far more complicated than it actually is, so you'll feel like a genius when friends ask how you made it.
  • The combination of caramelized onion with warm spices and sweet dates is genuinely addictive and tastes nothing like typical party food.
  • Everything can be prepped ahead, so you're really just assembling during those final minutes before guests arrive.
02 -
  • Don't skip the slow caramelization of the onions—rushing it by turning up the heat gives you brown onions, not the deep sweet jam that makes this dish work.
  • Toast the pecans and dates separately from their assembly because once they're warm and combined with honey, they'll hold that temperature longer and stay perfectly soft when you eat them.
03 -
  • If your onions are still releasing liquid after 20 minutes of cooking, turn up the heat slightly for the last few minutes to evaporate that moisture—it's what transforms them from soft to truly caramelized.
  • Keep a small bowl of flaky salt nearby when you're assembling, because a final pinch right before serving on top of the thyme brings everything into sharp focus.
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