The Copper Kettle Appetizer (Printable)

A cozy appetizer featuring pecans, dates, and caramelized onion jam in 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 Steps:

01 - In a large skillet over medium heat, melt butter with olive oil. Add sliced onions and salt; cook, stirring frequently, until onions soften and turn golden, about 15 to 20 minutes. Stir in brown sugar and balsamic vinegar and continue cooking for another 8 to 10 minutes until deeply caramelized. Season with black pepper and remove from heat to cool slightly.
02 - Preheat oven to 350°F (175°C). In a mixing bowl, combine pecans, dates, honey, cinnamon, optional cayenne, and flaky sea salt. Spread mixture 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 the base of each ramekin. Top with the warm nut and date mixture. Garnish with fresh thyme leaves.
04 - Serve immediately, optionally accompanied by toasted baguette slices or crackers.

# Expert Suggestions:

01 -
  • The caramelized onions taste like they've been babied for hours, but you'll only spend 25 minutes on them—and they feel like pure comfort in every bite.
  • Pecans and dates create this natural sweet-salty tension that feels both indulgent and somehow wholesome.
  • Serving it in copper ramekins turns a simple appetizer into something guests actually pause and admire before eating.
02 -
  • Caramelizing onions is one of those techniques where patience isn't optional—turning up the heat to speed things along just burns them and makes them bitter instead of sweet.
  • The real secret is tasting the onion jam when you think it's done and deciding if it needs more time, because every stove and every onion is slightly different in how fast it surrenders its natural sugars.
03 -
  • Don't skip the flaky sea salt on top of the pecans and dates—it's a small gesture that brightens everything and reminds your palate that you're eating something intentional, not just sweet.
  • If you have leftover caramelized onion jam, save it for tomorrow—it's wonderful on toast, swirled into yogurt, or tucked into a grilled cheese sandwich.
Return