
Baked Fontina with Caramelized Onions and Fig Jam
In 1982 my husband and I joined a weekly wine-tasting group. The wine expert was pretty full of himself, but he always put out nice hors d’oeuvres before the tasting. And that is when I first discovered Fontina. It quickly became my go-to cheese. Buttery, nutty, and perfect to serve with crackers, charcuterie, and fruit. But, I never melted it.
The cheeses I have served melted have mostly been Brie and Camembert, often in a crust, served as luscious hors d’oeuvres. Baked Provolone and Panela are more recent, melty cheese discoveries of mine.
I found this baked fontina recipe by Marissa Mullen on Food 52. “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.”
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.
It’s still cold out where I live, and even though this recipe would be perfect for fall or during the holidays, It’s also perfect now.
Baked Fontina with Caramelized Onions and Fig Jam
3 tablespoons extra-virgin olive oil (only 2 are necessary)
1/2 large yellow onion, thinly sliced
Kosher salt
12 ounces fontina, cut into 1-inch cubes (I used 16 ounces)
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
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.
I forgot the caramelized onion photo, but I also added some sweet paprika.
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. (I only drizzled 1 tablespoon of oil on top; the fontina lets off a lot of fat by itself.)
Broil for 6 to 8 minutes, until the cheese is bubbling and slightly browned. I actually chickened out after a couple of minutes. I didn’t want burnt garlic and herbs, so I lowered the oven to 350 degrees and waited until the fontina was completely melted.
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, or in my case, grilled bread.
Well wow. What a fabulous recipe for baked cheese.
The onions really work well, and of course the fig jam is perfect.
Oh wow! That’s fabulous Mimi :)
Thanks, Kay!
Wow! This is absolutely mouthwatering! I love fontina cheese 🧀 it’s so creamy 😋
And wow is it good warmed!
This looks amazing Mimi! It hits all the notes, doesn’t it? Sweet, melty, savory, salty, herbaceous, and served on beautiful crusty bread! You do need to make two!
I’ll be making it again, that’s for sure. And I typically make things once, cause there’s so much to try!
I know what you mean!
Woah!! I love Fontina, too, and this is a delicious alternative to the baked brie I turn to for entertaining!
It is! I’d never melted or warmed it before. And the recipe is crazy good.
Delicious appetizer
Oh, it was!!!
This looks mouthwatering Mimi. I’ve never had fontina cheese as far as I can remember but I’ll certainly be on the look out for it in the future. We’ve a few specialist cheese shops here in Glasgow that might stock it.
Oh, it’s good! from the d’aosta region of Italy in the Alps. Hope you can find it!
Yes the fig jam is perfect. As is this entire bowlful. GREG
The onions were wonderful as well. A little messy, but really good. I’d just chop them next time!
Mimi, this looks great and I already get really good cheeses. I’ll try it soon :-)
Oh, you’re very lucky! You’ll enjoy this recipe.
Sounds like you’re all set to start your own wine tasting group now! What a treat!
I kinda have one! Do you miss cheese?
Honestly, I don’t anymore. I was a huge cheese eater and struggled at first, but now there are so many amazing alternatives, I can have pretty much anything I want made from plants instead.
I was more creative with substitutes of everything when my husband was a vegetarian, but this was a long time ago. Probably they are all way better these days!
I can hardly wait to give this a try! I won’t make it until I have an occasion because I’m likely to eat the whole thing myself unless I have a reason to share it!
I completely understand!
oh wow mimi. this looks so divine and i’m not even much of a cheese eater! i have had baked brie and that was pretty amazing. yours looks soooo good.
Thanks! It was pretty wonderful! I’d love to know what you do eat!!!
Now doesn’t this sound good? Hard to beat melted cheese in whatever form, but this combination of flavors sounds particularly luscious. Fontina might just be the ultimate melting cheese, imho.
Wow, that is dazzling! We’re coming up to patio season and I’m always on the lookout for warm hors d’œuvres particularly on the nippy spring evenings and this one totally fits the bill.
It’s really fantastic! I would finely chop the onions. The rings get a bit messy!
Looks amazing and no doubt tastes amazing too 😍
It was so enjoyable!
This is a fantastic dish for entertaining. Super easy and ohhh the amazing cheese pulls.
It’s just really good!!!
This sounds fabulous. I agree that fontina is a wonderful cheese, especially if you can get the stuff from Italy (which you did – so lucky!).
I can’t handle fake, pasteurized cheese, so I usually order it online.
OMG, besides being a beautiful appetizer….this would be an excellent wine pairing. We have a Women who Wine group that meets each month. This would be a fantastic appetizer. Thanks for sharing!
Velva
Oh fun! I bet that’s a fun group!
Oh my goodness that looks good! I love everything in this.
You have very good taste!
It’s still chilly here, too, and this looks like the kind of warm comfort food that I could really curl up and spend some quality time with. I do love Fontina, and this is a good reminder that I should use it more often! The combination of flavors here is fantastic, and those photos are mouthwatering, Mimi!!
Thank you! Sometimes I’m a little more patient…. Food photography is just not my thing, but I keep after it! Hope you get a chance to make this.
Mmm, this and a glass of wine. I’m good. :)
Exactly
What a great idea! Fontina is so nice for melting, too. Neat combo of flavors, too. Thanks!
You’re welcome! Hope you get a chance to try it.
I posted a baked fontina recipe but just with cheese and herbs. You have kicked it up a couple of notches with caramelized onions and fig jam. Yum! I noticed you have to eat it right away as the cheese thickens and is hard to dip.
Cheese and herbs sound wonderful. I’ll have to go look for it. Yes, fontina hardens faster than brie or Camembert I’ve noticed.
I know I say this often, but it’s true of most of your posts: that looks simply delicious! Wish you were my next-door neighbor……..
Aww, you’re really sweet. Thank you!
OMG, Mimi! I’m in love with this one! The ooey, gooey cheese and sweet and savory combo is divine! I’m adding this to my weekend menu :)
Divine certainly sums this up! Perfection.
Mimi, I’m pretty sure my jaw dropped when I first saw the top image on this post. SO mouth-watering. Can’t wait to try this one. :-) ~Valentina
If you do, I recommend just finely chopping the onions. The rings were pretty but got a bit messy.
OMG Mimi, these are to die for! I am scrapping my cheeseboard tonight in replacement for this
It was very very good. A real standout.
This looks sooo delicious! Funny, when mentioning wine expert full of himself: I have several experiences of that kind. It made me fall in love with beers! :-)
Ha! That’s too funny! Well I still like wines but we’re our own tasters!
This is so yummy. Perfect recipe. Must try this baked Fontina cheese. The caramelized onions and fig jam is a finishing touch of genius.. Thanks
Just a perfect recipe in my book. All of th flavor were fabulous!
This looks and sounds simply terrific! I love cheese and cheese appetizers, particularly baked. I am a huge fan of caramelized onions. And I happen to love fig jam and sweet and salty pairings. That being said, this dish is right up my alley!
The combo was amazing. I didn’t like the onions rings – a bit messy – but that didn’t affect the flavors!
This looks amazing!! I need to try this because everyone in my family will love it!!
I know what you mean! Who doesn’t love warm cheese?!
Great looking recipe! Im sure this would taste great with some crackers
This was fantastic. Such lovely flavors.
Mimi,
Well, I’ve got all of the ingredients and so I just can’t wait to prepare this and as soon as possible. I don’t think that I’ll share it with anyone either . . . just for me! YUM!
I know what you mean!!!
How did I miss this recipe. It sounds heavenly! I may have to add this for Thanksgiving but ho early this combo would bring a burger to a whole new level.
Wow! You are certainly right about the burger!!!