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Fig and Onion Jam

We have friends from South Carolina stopping by, today. That means we have to cook.

We’re doing a simple pasta, rolls… For dessert, Victor made a killer Almond Cake that I’ll be writing about, later. But we needed something simple for an hors d’oeuvre. ¬†bruschetta of sorts… Figs. Caramelized onions. Made into a jam.

Talked me into it!

It’s a pretty basic concept… cook onions and figs with some sugar and balsamic. Basic concept, powerful taste!

Fig and Onion Jam

  • 2 lbs figs
  • 2 lbs onions
  • 1 cup sugar
  • 1 cup fig balsamic vinegar
  • 6 sprigs fresh thyme
  • 1 tsp salt

Thinly slice onions and place in large pot with butter and olive oil. Cook until they begin to color. Add 1 cup sugar and mix well.

Meanwhile, stem and halve figs. Add to the onions and mix well.

Add thyme, salt, and balsamic vinegar. Cook until thick.

Cool, jar, and refrigerate.

It’s really good on toasted baguettes with a shaving of pecorino or your favorite cheese.

It’s also great on top of a burger.

Or just with a fork out of the jar.

If you can get a hold of some fresh figs, make some, today. You will not be sorry.

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