
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.
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!
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!
It is! I’d never melted or warmed it before. And the recipe is crazy good.
Thanks, Kay!
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!
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.
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.
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.
Exactly
You have very good taste!
Oh fun! I bet that’s a fun group!
Aww, you’re really sweet. Thank you!
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.
Just a perfect recipe in my book. All of th flavor were fabulous!
Ha! That’s too funny! Well I still like wines but we’re our own tasters!
If you do, I recommend just finely chopping the onions. The rings were pretty but got a bit messy.
Divine certainly sums this up! Perfection.
The combo was amazing. I didn’t like the onions rings – a bit messy – but that didn’t affect the flavors!
I know what you mean! Who doesn’t love warm cheese?!
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!!!
Wow! You are certainly right about the burger!!!
Oh! My! Goodness! What a cozy appetizer for the Fall. Fig jam and fontina cheese together with caramelized onions is just divine. What a perfect dish to have around for the upcoming holiday season. Thanks so much for sharing Mimi.
It’s such a classically wonderful combination! Next time I would chop the onions. They were a bit unmanageable.
I’ve baked brie and served with thyme and jam but never fontina- this would be such a good appetizer with crackers
Fontina just melts so well. They’re both lovely!
Baked Fontina with Caramelized Onions and Fig Jam is a culinary masterpiece that tantalizes the taste buds with its rich and savory flavors.
This was an incredible hors d’oeuvre!
Mimi, just to let you know that the links to your latest blog post don’t work. This looks fabulous thuogh!
Do you mean the one you get in an email? I had a serious issue – nobody got emails. I’ve got somebody looking at it. Thanks!
I love cheese and fig but this is the next level! I love the added caramelized onions, what a feast!
If you do make this appetizer, I would dice or finely chop the onion. The long strands were not fun to deal with!
Ah great tip, thank you :) I will keep this in mind! It looks so good!
Okay I have to try this! I love caramelized onions, but not long slimy ones.
I know what you mean. But I still recommend finely chopping the onions before caramelizing!