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

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

38.2 calories; 0.2 g protein; 4.6 g carbohydrates; 0 mg cholesterol; 1.1 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/03/2013
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. Read More
(14)

Most helpful critical review

Rating: 2 stars
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. Read More
(8)
19 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/03/2013
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. Read More
(14)
Rating: 2 stars
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. Read More
(8)
Rating: 5 stars
09/11/2013
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! Read More
(7)
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Rating: 4 stars
08/10/2016
Really enjoy anything with figs so I was eager to try this recipe. Made it exactly as written and was pleased with the result as far as consistency was concerned but felt it was a bit flat in flavor. Added the zest of an orange and it was just what the jam needed to give it a pop. Love it with Brie or blue cheese bruschetta. Read More
(3)
Rating: 5 stars
09/01/2018
Delicious over more than just bread. I stuff mushrooms and put goat cheese on top! Read More
(2)
Rating: 5 stars
08/09/2017
Great recipe! I made it mostly as written. I added cherry balsamic vinegar as another reviewer mentioned in addition to 1 tablespoon of sugar. Very good! I'll make it again. Thank you. Read More
(2)
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Rating: 4 stars
08/11/2017
Tasted very good. My backyard figs are of the green variety and they worked well in this recipe. Replaced with 2Tbsp of honey instead of using refined sugar. Personal preference. Read More
(1)
Rating: 5 stars
08/28/2016
This recipe is delicious and so easy to follow! Will eat the spread with home baked french bread and some brie cheese. Read More
(1)
Rating: 5 stars
12/19/2015
I used green figs instead of black did not put in any salt and one table spoon of sugar. Turned out great. Read More
(1)