FIG AND ONION CONFIT

I first had this thick, chunky, sweet and savory sauce one summer when I was teaching at La Combe in Perigord, in the Dordogne region of France. It was served with salty foie gras, along with a sweet wine called Monbazillac. Since then, I have served the confit in the States slathered on goat cheese crostini, as well as with salty cheeses on a cheese platter. And I’ve baked it into phyllo dough with goat cheese.

MAKES: 4 Cups

INGREDIENTS:

• 1/2 cup (1 stick) unsalted butter
• 4 medium sweet onions, such as Vidalia, finely chopped
• 2 cups firmly packed light brown sugar
• 2 medium figs, coarsely chopped
• 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
• 1 cup good-quality balsamic vinegar

INSTRUCTIONS:

1. Melt the butter in the pressure cooker over medium-high heat.
2. Add the onions and sauté for 5 minutes, or until they begin to turn translucent.
3. Add the sugar and stir to dissolve it.
4. Add the figs, wine, and vinegar.
5. Lock the lid in place and cook at high pressure for 5 minutes.
6. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Stir the confit and cool completely.
8. Store in airtight containers in the refrigerator for up to 2 weeks or in the freezer for up to 2 months