The Copper Kettle Appetizer (Print view)

A cozy blend of pecans, dates, and caramelized onion jam in elegant copper ramekins.

# List of 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 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 oven-proof dishes
15 - Fresh thyme leaves for garnish

# Step-by-Step Directions:

01 - Heat butter and olive oil in a large skillet over medium heat. Add onions and salt, cooking and stirring often for 15 to 20 minutes until soft and golden. Stir in brown sugar and balsamic vinegar, continue cooking 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 salt in a bowl. Spread mixture on a lined baking sheet and toast in oven for 8 to 10 minutes until pecans are fragrant. Allow to cool.
03 - Spoon a generous layer of caramelized onion jam into the base of each ramekin. Top with warm nut and date mixture, then garnish with fresh thyme leaves.
04 - Serve immediately with toasted baguette slices or crackers if desired.

# Expert Suggestions:

01 -
  • The sweet-savory contrast keeps you reaching for another bite, and nobody suspects how quickly it comes together.
  • Caramelized onions feel fancy but taste like comfort, and your guests will ask for the recipe.
  • It's vegetarian, elegant enough for a dinner party, and casual enough for a Tuesday night with wine.
02 -
  • Patience with the onions is everything—if you rush to high heat, they'll brown on the outside but stay raw inside, and no amount of vinegar will fix that.
  • Toast your pecans while the onions caramelize; this makes them fragrant and slightly crisp instead of soft, which keeps the texture interesting.
03 -
  • Slice your onions thin and relatively uniform so they caramelize evenly; thick slices will cook at different rates and the whole thing becomes frustrating.
  • Taste the caramelized onions before you plate them—they should taste almost sweet with a subtle vinegar edge, not harsh or burnt.
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