Caramelized Onion and Fig Jam

Fig onion jam made from scratch, infused with rosemary and caramelized onions

This festive jam is great to make ahead and keep in the fridge to jazz up a piece of chicken or pork. Or, add it to a charcuterie board atop a wheel of Brie.

  • Makes about 2 cups
  • Total time 40 minutes


  • 2 Tbsp. salted butter
  • 1 Tbsp. olive oil
  • 2 yellow onions, halved and sliced
  • 1 (8-oz.) container fresh figs, chopped (2 cups)
  • ¼ cup dry white wine
  • 2 Tbsp. white balsamic vinegar
  • 2 sprigs fresh rosemary

Cooking instructions

  1. Melt the butter with the oil in a medium skillet over medium heat. Add the onions and cook 25 minutes, or until they soften and begin to brown. Add the figs and cook 5 more minutes until they soften.
  2. Add the wine, vinegar, and rosemary. Simmer 5 more minutes until the mixture is syrupy. Let cool completely. Store in refrigerator-safe glass jars.

Especially delicious with pork, poultry, and salmon, or spooned over brie cheese.


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