Copper Kettle Warm Appetizer (Printable Version)

Cozy caramelized onion jam paired with toasted pecans and dates, served in charming copper ramekins.

# What You'll 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 small 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 sliced onions and salt, cooking while stirring frequently until soft and golden, about 15 to 20 minutes. Stir in brown sugar and balsamic vinegar, continue cooking for 8 to 10 minutes until deeply caramelized. Season with black pepper, remove from heat, and cool slightly.
02 - Preheat oven to 350°F. In a bowl, combine pecans and dates with honey, cinnamon, cayenne (if using), and flaky sea salt. Spread mixture on a lined baking sheet and toast in oven for 8 to 10 minutes until pecans are fragrant. Allow to cool slightly.
03 - Spoon a generous layer of caramelized onion jam into 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 sweet and savory balance hits that perfect note where guests can't quite tell if it's elegant comfort food.
  • Everything comes together in under an hour, yet tastes like you've been slaving away for hours.
  • Those copper ramekins turn a simple appetizer into a conversation piece.
02 -
  • Don't skip the slow caramelization—I learned this the hard way by rushing and ending up with burnt, bitter onions that no amount of vinegar could save.
  • Toast the pecans separately from the dates; they toast at different speeds and pecans go from perfect to bitter in seconds.
03 -
  • A light hand with the caramelization prevents bitterness—medium heat and patience beat high heat and rushing every single time.
  • The secret to restaurant-quality texture is toasting everything separately so each component stays distinct rather than melding into a single texture.
Return