Balsamic Onion Jam with Fig

This is delicious on a cheese board, on a grilled burger with some blue cheese, or in a grilled cheese sammich with a strong cheese like an aged white cheddar or Manchego

 

1 Tbsp. mild vegetable oil

3 sweet onions, sliced in ¼” thick crescents

1 jalapeno, sliced in thin crescents

â…“ c. white sugar

â…“ c. brown sugar

1½ c. balsamic vinegar

¼ c. cider vinegar

½ c. dried mission figs, sliced in quarters

 

In a large non-reactive pot on low, lightly sweat the onions and jalapenos and onion until the onions start to become translucent. Add some S&P and everything but the figs. Simmer, still on low, for an hour.

Add the figs, simmer on low for another hour-ish. When it is done, the mixture should be reduced by half, and the liquid thick and syrupy and almost evaporated. Pay lots of attention that it doesn’t scorch.  Put in a sterile jar and keep in the fridge for several weeks.