1. In a medium saucepan over medium heat, heat the olive oil. When the oil begins to shimmer, add the onions, salt, and a few grinds of pepper. Cook, stirring occasionally, until the onions begin to brown at the corners—about 10 minutes. Add the balsamic vinegar and cook, stirring, for 1 minute to reduce slightly. Set aside to cool down.
  2. While the onions cool, put the figs and water in a small saucepan over medium-low heat. Bring to a simmer and allow to cook, partially covered with a lid, for about 15 minutes, until most of the liquid has been absorbed.
  3. Transfer the onion and balsamic mixture and the figs (including any liquid in the pan) to a blender or food processor and process until smooth—about 1 minute. Taste and add salt and pepper as needed. Allow to cool, then transfer to a tightly sealed airtight container.

  • Use 1 cup roughly diced shallots in place of the onions in this recipe for a slightly milder onion flavor.
  • Any variety of dried fig will do the trick, but if you’ve recently won the lottery and can get your hands on some dried mission figs, use them to create the best version of this jam.
  • Throw together a lunchbox-sized cheese board: 2 or 3 wedges of different cheeses, crackers, thinly sliced apple or pear, and olives, with a little container of this delicious spread, makes for a fancy looking (but, super simple) meal.