2 large sweet yellow onions, sliced

Kosher or sea salt

3 tsp. olive oil

1 ½ C. of figs, diced

½ to 1 tsp. of fresh rosemary, finely minced

1/3 C. grated Gouda cheese

1/3 C. grated Fontina cheese

2 T. finely grated Parmesan cheese

4 slices sourdough bread

2 T. butter at room temperature

 

Heat the oil over medium high until it shimmers. Add the sliced onions, toss to coat them with oil, and sprinkle a big pinch of salt over them. Turn the heat down to medium low and cook the onions slowly until they soften and turn an even, deep brown (about 30 minutes). In the meantime, mix together the grated Gouda and Fontina cheeses in a small bowl. Wash the figs, slice off their stem ends, and cut them into ¼ inch pieces (see the top photo). When the onions are completely caramelized, turn the heat back up to medium and stir in the figs and the rosemary (to taste). When the figs just begin to break apart, after about 2 minutes, remove the pan from the heat and scrape the mixture into a bowl. To make the sandwiches, divide the Gouda and Fontina cheese mixture between two slices of the bread, spreading evenly. Then, spread a quarter C. of the onion fig confit onto each of the remaining slices of bread and top them off with a T. of Parmesan each. Create the sandwiches by topping each cheesy slices of bread with a fig onion confit slice. Heat 1 T. of butter over medium heat in a skillet. When the foam subsides, place the sandwiches, cheese side down, into the skillet. Press the sandwiches into the pan with the back of a spatula and cook, without flipping over, until the bread is evenly browned (about 3 minutes). Place the sandwiches onto a plate. Melt more butter in the pan (about ½ T.). When the foam subsides, place the sandwiches back in the pan, browned side up, and cook about 3 more minutes, or until the bread is evenly browned and the cheese is completely melted. Remove the sandwiches from the pan, slice them in half, and serve immediately.