Potluck Recipe #5

Peggy made this yummy dip. It includes one of my favorite melting cheeses, Fontina. So Good! Again, sorry for the less than less-than-stellar photo, I’m snagging these from a video since I forgot to get photos of each dish.

Baked Fontina With Caramelized Onions & Fig Jam

• 3 tablespoons olive oil, divided
• 1 small yellow onion, peeled and thinly sliced
• Salt
• 12-ounces fontina, cut into 1-inch cubes
• 2 garlic cloves, peeled and 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, sliced

Heat 1 tablespoon of the 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 on low, stirring every few minutes, until caramelized. Remove from the heat.

Place one of the oven racks 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. Drizzle with the remaining 2 tablespoons of olive oil along with the garlic, thyme, and rosemary.

Broil for 6 to 8 minutes, until the cheese is bubbling and slightly browned. Remove from the oven and top with the caramelized onions, dollop the fig jam in the center, and sprinkle with additional rosemary and thyme to garnish.

Serve immediately with baguette slices.