An elegant appetizer with caramelized onions, pecans, dates, and warm flavors served in copper ramekins.
# What You'll Need:
→ Caramelized Onion Jam
01 - 2 large yellow onions, thinly sliced
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 2 tbsp brown sugar
06 - 2 tbsp balsamic vinegar
07 - 1/4 tsp black pepper
→ Nut & Fruit Mixture
08 - 3/4 cup pecan halves
09 - 1 cup Medjool dates, pitted and quartered
10 - 2 tbsp honey
11 - 1/2 tsp ground cinnamon
12 - 1/8 tsp cayenne pepper (optional)
13 - Pinch of flaky sea salt
→ For Assembly
14 - 6 small copper ramekins or similar oven-proof dishes
15 - Fresh thyme leaves, for garnish
# How-To Steps:
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, then continue cooking, stirring occasionally, until deeply caramelized for 8 to 10 minutes. Season with black pepper, remove from heat, and let cool slightly.
02 - Preheat oven to 350°F. Combine pecans, dates, honey, cinnamon, cayenne (if desired), and flaky sea salt in a bowl. Spread the mixture onto a lined baking sheet and toast in the oven for 8 to 10 minutes until 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, then garnish with fresh thyme leaves.
04 - Serve immediately, optionally accompanied by toasted baguette slices or crackers.
