Onions cooked until sweet and silky meet fruit, nuts, sugar and spice. The result is a beautiful spread that’s great with crackers, with cheese and most definitely with friends.
Ingredients
SERVINGS: 3 Cup(s)
- 2 large onions, finely diced
- 1 tablespoon extra-virgin olive oil
- 3 cups dried figs (preferably Black Mission), stems removed, cut into eights
- 1/2 cup walnuts, toasted and chopped
- 1 tablespoon rosemary, minced
- 1/2 cup balsamic vinegar
- 1/4 cup brown sugar
- 1 teaspoon salt
Preparation
In a large pot over medium heat, cook the onions with the olive oil until they are completely translucent and starting to brown, about 15 minutes. Add the remaining ingredients and two cups of water. Cook until almost all the water has been absorbed, about 20 minutes more. Cool completely.
The spread will last 1 month in the fridge.
