Prep 15 mins
Cook 45 mins
Saw this & pulled from Food & Drink - a weekly guide to enjoying eating by the Tribune. I have plans for making "as is" in cool weather but modifying it for our own summer fresh figs & thyme from the garden. Mmmmm, sounds delicious! Scatter fleur de sel to taste on completed sandwich - oh glorious yum! I believe it sounds more fiddley than it really is.
- 1⁄4 cup sweet white wine (such as Muscat de Beaumes-de-Venise)
- 6 black mission figs, cut in half
- 4 tablespoons olive oil, divided
- 6 cups onions, sliced 1/4 -inch thick
- 1 teaspoon sugar
- 1 teaspoon fresh thyme leave
- 1 teaspoon salt
- 1⁄8 teaspoon black pepper, freshly ground
- 4 slices multi-grain bread, toasted
- 3 ounces manchego cheese (shaved)
- In a small saucepan, heat the Muscat to warm and pour it over the fig halves in a bowl. Let the figs stand 30 minutes to marinate.
- In a large heavy skillet over medium heat, add 2 Tbsps. of the olive oil. Add the sliced onions, then stir in sugar, thyme, salt and pepper. Reduce the heat to low, cover and slowly cook until the onions are golden brown, 35 to 45 minutes, stirring occasionally. Keep the onions warm.
- Brush both sides of the bread slices with 1 tablespoons of the olive oil. Grill until lightly toasted, about 1 to 2 minutes, then turn and toast 1 to 2 minutes on the other side. Keep warm.
- Drain the figs and place them on a paper towel. Brush the cut side of the figs with the remaining 1 tablespoons olive oil and put the figs cut-side down on a heated grill pan; cook 2 to 3 minutes until lightly browned. Turn the figs and grill another 2 to 3 minutes until the figs are tender yet retain their shape.
- Divide the warm caramelized onions onto toasted bread slices on a baking sheet. Top with shavings of manchego. Put the sandwiches under the broiler just until the cheese begins to melt, 1 to 2 minutes. Top each sandwich with three fig halves and a sprinkle of fleur de sel on each fig. Serve immediately.