I adore figs—their sweet, earthy flavor is divine. But, as nature would have it, they’re a fleeting indulgence: seasonal, sometimes hard to find, and, let’s be honest, often a bit pricey.
One day, rummaging through my pantry looking for olives, I spotted a jar of fig preserves while staring at a bag of sweet onions below. Why not? With just one or two ingredients, I was certain this was a homerun idea. This sweet and savory jam has become my go-to for impressing friends and family. I affectionately refer to it as a cheater recipe or, as Sandra Lee would say, semi-homemade. It’s outrageously delicious, and no one needs to know how simple it is. Let your friends savor every bite—just don’t be surprised when they return the jar... asking for more.
Ingredients
1 1/2 lb. onions, sliced thin - red, sweet, or combination.*
2-3 T. olive oil
1 t. fresh thyme (if necessary, substitute with dried thyme; do not use ground thyme)
1/4 c. balsamic vinegar, plus a little water if needed
1- 2 t. sugar
water, if necessary
13 oz. jar of fig preserves – two of my favorites are Bon Maman and St. Dalfour
Cracked pepper to taste
*I spent years thinking a mandolin was a frivolous gadget in the kitchen. I was wrong. It's a must-have, not just for onions, but for lots of other things you slice: apples, carrots, potatoes, pears, root vegetables. I own this Cuisinart Mandoline, or check out this Vekaya Mandoline
Directions
Combine onions and 2 T. olive oil in a large pot or sauté pan. On medium-low heat, sauté for 2–3 minutes until they begin to soften. Stir in half of the vinegar and thyme. Continue cooking 45-60 minutes, stirring often. After 20 minutes, sprinkle sugar and remaining vinegar and continue caramelization. Low and slow is the key to beautifully caramelized onions, so don't rush the process. Onions will reduce by nearly two-thirds.
Before Cooking Caramelized Onions With Jam
When onions are rich dark brown (not burned), remove from heat, add the jam, and mix thoroughly. Store in the refrigerator for up to 2 months.
Tip: It takes as much time to make one batch as it does four batches. The onions will reduce in volume by two-thirds. I've learned a 10" or 12" skillet can accommodate one batch of onions, and a 5.5 Dutch oven can accommodate 3 lbs. onions. I've usually got 2 or 3 pans working to make multiple batches for gifting.
Something to Remember: As an Amazon Affiliate, purchase the fig preserves through the links in the recipe, and A Life Well Fed will receive a small percentage commission from Amazon.
Packaging
I like to use these nostalgic Mason Jars. Each jar holds eight oz, and if you double the recipe, you'll have three sweet and savory jams ready for gifting. Also, check out these I love these jars from Bormioli Rocco Quattro Stagioni, At 13 ounces, they are the perfect size for his jam. And they make for a fun party glass for your favorite beverage, especially Cranberry Cocktail.
Use your imagination when enjoying this jam. Here are a few of my favorites:
Burgers
Grilled cheese & bacon sandwich
Condiment with grilled pork or chicken
Charcuterie or cheese board
Crostini with brie and prosciutto
Flatbreads & Pizza
Add to vinaigrette salad dressing
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