Copper Kettle Appetizer (Print)

A cozy starter blending pecans, dates, and caramelized onion jam in copper ramekins for rustic elegance.

# Ingredients:

→ 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 small oven-proof dishes
15 - Fresh thyme leaves for garnish

# Directions:

01 - Melt butter and olive oil in a large skillet over medium heat. Add sliced onions and salt, cooking and stirring frequently until soft and golden, approximately 15 to 20 minutes. Incorporate brown sugar and balsamic vinegar, continuing to cook for an additional 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 mixing bowl, combine pecans, dates, 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 become fragrant. Allow to cool slightly before using.
03 - Divide a generous portion of the caramelized onion jam among ramekins. Top each with the warm nut and date mixture. Garnish with fresh thyme leaves and serve immediately.

# Expert Tips:

01 -
  • The caramelized onions taste like pure umami magic—sweet, salty, and impossibly rich without a single animal product in the mix.
  • Everything can be prepped ahead except the final assembly, so you're never rushed when guests arrive.
  • Those copper ramekins turn a simple appetizer into something people photograph before eating.
02 -
  • Don't rush the onions—the difference between fifteen minutes and twenty-five minutes is the difference between okay and transcendent.
  • Taste the jam before serving; it should make you stop and think about salt and vinegar and whether you need a tiny bit more of either.
03 -
  • If you're serving this to anyone with a nut allergy, swap the pecans for toasted sunflower seeds or pumpkin seeds—the texture and toasty flavor come through just as well.
  • For extra richness, add a dollop of soft goat cheese between the onion jam and nut mixture; it's a game-changer if you're not keeping this vegetarian-pure.
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