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Fig and Onion Spread

Fig and Onion Spread

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Thea McAbbott

Thea McAbbott

This is delicious spread on crackers or a sliced baguette with a smear of blue cheese. It can also be used as a topping for a wheel of warm brie. It's important to use a good quality aged balsamic vinegar in this recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 38 kcal
  • 2%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 4.6g
  • 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a saucepan over medium heat; stir onion in the hot oil. Reduce heat to medium-low, cover saucepan, and cook, stirring occasionally, until onion is softened and caramel-colored, 20 to 25 minutes.
  2. Stir figs into onion; cook and stir until figs begin to lose their shape and have softened into onion, 10 to 15 minutes. Pour balsamic vinegar into fig-onion mixture; cook until all the liquid has evaporated, 5 to 10 minutes. Stir sugar, 1 tablespoon at a time, into fig-onion mixture until desired sweetness is reached. Serve warm or chilled.
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Reviews

mis7up
4

mis7up

9/10/2013

Nummy Nummy Nummy!!! Easy recipe to follow. From start to finish. So when my figs broke down they were still a tad chunky, I finished the cooking process and then pulsed the batch a couple of times in my Ninja and there was a great thick, tangy sweet oniony spread. My girls and I liked it, but I am on guard.....don't want to share! For some reason this recipe reminds me of my childhood. I don't know if my Nana ever made this but, for some reason, it reminds me of her. And I can tell you, this will be come a cherished treat for me. TY....TY! A great pairing of savory and sweet without it being overly sweet or tart, it was right on the money! And yes, I did add the sugar!

LYNNINMA
3

LYNNINMA

12/3/2013

This is a lovely recipe, but I did find it needed a little salt, which I added while the onion was caramelizing and also at the end of cooking. I used 24 dried figs and made only a half recipe (1 cup spread), which I reconstituted with boiling water for about 10 minutes. I also added some water to the pan after adding the chopped figs to the onion in the pan and let them simmer away for about another 10 minutes, when the all the liquid evaporated and the figs were pretty soft. I followed the recipe to the letter after that and ended up mashing the mixture a bit with my pastry blender instead of processing (tip from mis7up). I also used light brown sugar. I froze the spread and plan to put on my fruit and cheese tray for Christmas Eve. Thanks for the recipe, Thea.

frapit
1

frapit

11/10/2013

Followed the recipe exactly as given - used figs picked from my Mission Fig tree. I was disappointed - but then do not know what I was expecting it to taste like. Still looking for that spectacular fig recipe. Till then, I'll just pick them from the tree and eat them for breakfast, as is.

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