Baked Fontina With Caramelized Onions & Fig Jam

December 10, 2021
22 Ratings
Photo by Marissa Mullen
  • Prep time 15 minutes
  • Cook time 55 minutes
  • Serves 4 to 6
Author Notes

Get ready for the most decadent, cheesy snack ever to be invited to a holiday party. Savory caramelized onions come together with sweet fig jam, to contrast the cheesiness—your friends and family will love this one so much, you might have to make two. Like Gruyère, raclette, and Emmentaler, fontina is an excellent melting cheese. Its mild flavor acts as a great base to build upon, and you can dress up melted fontina with everything from spicy honey to crisped prosciutto and roasted red peppers. The opportunities are endless. Serve this one straight out of the oven with crusty bread.

Marissa Mullen

What You'll Need
  • 3 tablespoons extra-virgin olive oil
  • 1/2 large yellow onion, thinly sliced
  • Kosher salt
  • 12 ounces fontina, cut into 1-inch cubes
  • 2 garlic cloves, minced
  • 1/2 tablespoon fresh thyme leaves, plus more for garnish
  • 1/2 tablespoon fresh rosemary leaves, plus more for garnish
  • 2 ounces fig jam
  • 1 baguette, or another loaf of crusty bread, for serving
  1. Heat 1 tablespoon of olive oil in a medium skillet over medium heat, add the onions, toss, and let cook for 10 minutes. Add a pinch of salt and cook for an additional 45 minutes, stirring every few minutes and adjusting the heat to avoid burning, until caramelized. Remove from the heat.
  2. When the onions are finished, place a rack in the upper third of the oven (about 5 inches from the heat) and heat the broiler to high. Place the fontina in an 8-inch cast-iron skillet. Top with the remaining 2 tablespoons of olive oil, the garlic, thyme, and rosemary.
  3. Broil for 6 to 8 minutes, until the cheese is bubbling and slightly browned. Remove from the oven and top with the caramelized onions, a dollop of fig jam, and additional rosemary and thyme to garnish. Serve immediately with crusty bread.

See what other Food52ers are saying.

  • Jeanean
  • Plum PDX
    Plum PDX
Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.

2 Reviews

Jeanean November 5, 2023
Delicious and easy too. I made extra onions as long as I was doing the work to caramelize them. I was testing this for a pre Thanksgiving appetizer and it’s a go!
Plum P. February 18, 2023
Awesome. And super easy.