Copper Kettle Warm Appetizer (Printable Version)

Warm appetizer featuring caramelized onions, pecans, dates, and honey 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

→ Assembly

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

# Steps:

01 - Melt butter and olive oil in a large skillet over medium heat. Add sliced onions and salt, cooking while stirring frequently until onions soften and turn golden, about 15 to 20 minutes. Add brown sugar and balsamic vinegar, continue cooking for 8 to 10 minutes until deeply caramelized. Season with black pepper, remove from heat and let cool slightly.
02 - Preheat the oven to 350°F (175°C). In a bowl, mix pecans and dates with honey, cinnamon, optional cayenne, and flaky salt. Spread evenly on a lined baking sheet and toast in the 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 -
  • That first crispy-sweet bite of date against creamy caramelized onion feels like a flavor plot twist you didn't expect.
  • You can have it completely ready before guests arrive, which means you're actually present instead of sweating in the kitchen.
  • It's genuinely vegetarian but tastes too good for anyone to notice or care.
02 -
  • If your onions seem to be browning too fast, lower the heat and add a splash of water—they should transform gently, not burn.
  • The nut mixture will continue to soften as it cools, so pull it from the oven when it still feels slightly warm and not fully set.
03 -
  • For a vegan version, swap the butter for olive oil and honey for maple syrup—it works seamlessly and tastes just as rich.
  • If you want extra depth, add a small dollop of soft goat cheese between the onion jam and nut mixture; it bridges the sweet and savory beautifully.
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