Fig & Red Onion Balsamic Confit

When I can't have fresh figs, this is a go-to recipe.  The balsamic gives it a little spunk, which is particularly good.


3 cups, thinly sliced red onions

1 tablespoon sugar

Salt and pepper to taste

3 tablespoons fig preserves

3 tablespoons Black Mission Fig Balsamic Vinegar

a splash of Unflavored Extra Virgin Olive Oil

In a skillet, heat oil over medium-low heat.  Add onions, sugar, salt and pepper and cook the onions for about 15 minutes, stirring ocasionally.  If they get stuck to the bottom of the pan, sprinkle a tablespoon or two of water, vigorously shake to de-glaze the pan and continue cooking.


Once the onions turn soft and brown, add fig preserves and balsamic vinegar.  Remove from heat, mix thoroughly, let cool in the pan.  


Serve cold or at room temperature.  It will keep for about a week in the refrigerator.