Copper Kettle Onion Pecans (Printable)

A cozy blend of caramelized onions, toasted pecans, and dates served warm in copper ramekins.

# What You 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 ground 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 oven-proof dishes
15 - Fresh thyme leaves, for garnish

# Steps:

01 - Melt butter with olive oil in a large skillet over medium heat. Add sliced onions and salt; cook, stirring frequently, until soft and golden brown, 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 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 are fragrant. Let cool slightly.
03 - Spoon a generous layer of caramelized onion jam into the base of 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.

# Expert Advice:

01 -
  • The sweet-savory balance feels sophisticated but tastes like comfort food made fancy.
  • Everything comes together in under an hour, yet guests swear you've been cooking all day.
  • You can prep the components ahead and assemble in minutes, leaving you actually present while people arrive.
02 -
  • Never skip the caramelizing step or rush it with high heat—you'll end up with burnt onions instead of sweet ones, and there's no coming back from that.
  • The pecan and date mixture gets slightly tacky and chewy as it cools, so toast them close to serving time if you want them to stay crispy and distinct.
03 -
  • If dates feel hard or stale, soak them in warm water for five minutes before using—they'll plump up and taste fresher.
  • A tiny pinch of cayenne in the pecan mixture adds a surprising warmth that makes people pause and try to figure out what they're tasting.
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