Copper Kettle Appetizer (Printable)

Warm appetizer featuring caramelized onions, pecans, dates, and fresh thyme in copper dishes.

# 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 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 oven-proof dishes
15 - Fresh thyme leaves, for garnish

# How to make it:

01 - Melt butter with olive oil in a large skillet over medium heat. Add onions and salt, cooking while stirring frequently until onions are soft and golden, about 15 to 20 minutes. Incorporate brown sugar and balsamic vinegar, continue cooking and stirring occasionally until deeply caramelized, around 8 to 10 minutes. Season with black pepper and remove from heat to cool slightly.
02 - Preheat oven to 350°F. In a bowl, toss pecans and dates with honey, cinnamon, cayenne pepper if using, and flaky sea salt. Spread mixture evenly on a lined baking sheet and toast for 8 to 10 minutes until pecans release their aroma. Let cool slightly.
03 - Distribute a generous layer of caramelized onion jam into the bottom of each ramekin. Evenly top with the warm pecan and date mixture. Garnish with fresh thyme leaves.
04 - Serve immediately alongside toasted baguette slices or crackers as desired.

# Expert Advice:

01 -
  • The caramelized onions are silky and sweet without being cloying—they taste like they took hours but only need 25 minutes of your attention.
  • It feels elegant enough to serve when people visit, but tastes so easy you'll find yourself making it for a quiet night alone.
  • Everything can be prepped ahead, so you're just layering and garnishing when guests arrive.
02 -
  • Don't rush the onions—they need those 20 minutes to develop real flavor, and trying to speed them up over high heat just turns them brown and bitter.
  • The nut mixture should still be slightly warm when you serve it, so time your toasting so everything comes together at the last minute.
03 -
  • Make the onion jam a full day ahead if you can—it actually tastes better the next day, and the flavors have time to meld and deepen.
  • If you want to go richer, add a small dollop of soft goat cheese between the jam and the nut mixture—it changes everything in the best way.
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