Onion & Fig Balsamic Marmalade
Think caramelized onions meets our fan-favorite Black Mission fig balsamic.
This condiment is perfect on a grilled pork chop, served as part of a charcuterie with a white cheddar or even layered on a sandwich or a turkey burger.
See also: Recipe Roundup: Sigona’s Fig Balsamic
Onion & Fig Balsamic Marmalade
Think caramelized onions meets our fan-favorite Black Mission fig balsamic. This condiment is perfect on a grilled pork chop, served as part of a charcuterie with a white cheddar or even layered on a sandwich or a turkey burger. Adapted from The Big Book of Backyard Cooking. Makes about ¾ cup.
Ingredients
Ingredients:
- 1 large yellow onion quartered and sliced
- 1 ½ Tbsp butter preferably unsalted
- 1 Tbsp sugar
- 1/2 cup Sigona’s fig balsamic
- 1/4 cup dry red wine such as Pinot Noir
- 1 Tbsp Sigona’s fig jam or 2 dried figs, diced
- About 1/4 tsp each salt and coarsely ground black pepper
Instructions
- Melt butter in a medium, heavy-bottomed saucepan. Add the onion and cook, stirring, for about 5 minutes. Add the sugar and stir to incorporate. Cook, stirring, until onion is very soft and browned, about 10 minutes.
- Add the fig balsamic, wine and jam, stir to incorporate. Reduce heat to medium-low/low and simmer, stirring occasionally, the mixture until most of the liquids have evaporated and mixture is glistening and syrupy, about 8 to 10 minutes. Season with salt and pepper then remove from heat.
- Chef’s note: Can be prepared up to 3 days ahead. Store covered and chilled. Bring to room temperature before serving.
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