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Preheat oven (and a pizza stone) to 400. Top your dough with the fig spread, onions, chicken sausages and half the cheese. Slide onto the pizza stone and bake until the cheese is browned and bubbly, and the dough is cooked through, 10-17 minutes. (depending on your oven) Repeat with remaining pizza. Garnish with chives!

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Heat olive oil in a saucepan over medium heat; stir onion in the hot oil. Reduce heat to medium-low, cover saucepan, and cook, stirring occasionally, until onion is softened and caramel-colored, 20 to 25 minutes. Stir figs into onion; cook and stir until figs begin to lose their shape and have softened into onion, 10 to 15 minutes.

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Start by thinly slicing your peeled onions. Heat the oil and butter in a large skillet over medium heat. Add onions and cook for 10 minutes, stirring occasionally. Stir in salt and sugar and reduce heat to medium low. Cook for another 45-60 minutes stirring infrequently until onions are a deep golden color.

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Coat a rolling pin with a little flour and roll out the puff pastry into a rough 11-inch square. Step 2: Wrap the brie in the pastry. Place the round of brie in the middle of the pastry. Top with the fig jam and caramelized onions. Step 3: Fold the corners over the brie, forming a neat package.

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Add the honey and stir well. Cook, stirring occasionally until the figs break down mushy into a thick, granular jam mixture that coats the spoon without sliding right off. Cook time will be between 45 and 55 minutes usually, depending on the diameter of your saucepan or slow cooker. ½ cup honey.

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Spread the onion jam over the top of the fig jam. Starting at the long side, roll the puff pastry up as tightly and as compact as you can. Cut the log into slices, about 1-inch thick each, about 10 slices. Lay the slices flat on the parchment paper lined baking sheet. Brush rolls with egg mixture.

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Preparation. Heat oil in a small saucepan over medium heat. Add onion and saute, stirring occasionally, until browned, about 10 minutes. Add the fig preserves and balsamic vinegar; turn heat to low and cook, stirring frequently, until onions turn a deep brown, 5-10 more minutes. Remove pan from heat and let cool slightly.

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Add the oil and heat until hot. Add the onions, salt and pepper. Cook, stirring occasionally, for about 20 minutes or until onions are soft. Add the sugar and reduce heat to medium-low. Continue to cook, stirring frequently, until the onions seem dry, about 10 minutes more. Stir in the vinegar, figs and red pepper flakes.

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Preheat oven to 500°F. Put pre-baked pizza crust on a baking pan or pizza stone. Add a layer of fig spread then add 3/4 the goat cheese, reserving a bit to crumble over top. Spread the caramelized onions over top, then crumble remaining goat cheese over caramelized onions. Bake 10 minutes.

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Arrange the baguette slices on a sheet pan lined with parchment paper or foil. Spread 1-2 teaspoons of fig jam on each baguette round, then top with a pile of caramelized onion and a chunks of blue cheese. Place in the oven to toast for about 4-5 minutes. Remove from the oven and top with fresh rosemary and a couple of grinds of black pepper.

Southern Fig Preserves

Cover the pot and let the figs sit in the sugar overnight. Heat the pot on the stovetop over medium heat. Cook, stirring constantly, until the sugar dissolves (this only takes a few minutes). Reduce the heat to low, add the lemon slices, and cook for about 2 hours. Divide the figs and syrup between sterilized jars.

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Instructions. Preheat oven to 350°. Line a small rimmed baking sheet with parchment paper. In a small saucepan, melt butter over medium heat. Add onion; cook until tender, about 8 minutes. Reduce heat to medium-low. Add thyme and sugar; cook, stirring occasionally, until onions are deep golden brown, about 25 minutes.

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Instructions. Chop each fig into quarters, or if it's very large, 6 pieces. Combine chopped figs, sugar, water, orange zest, and orange juice in a large saucepan, and cook over medium-high heat. Bring the mixture to a boil, then reduce to a steady, simmer, for 10 minutes, stirring occasionally.

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Directions. Prepare a water bath canner and jars, and set them to boil while you make the preserve. Preheat the oven to 425° F. Using a mandoline or sharp knife, slice the onions into thin half moons. Spread the onions out on a baking sheet; use parchment paper, or oil the baking sheet lightly to prevent sticking.

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Add diced figs, brown sugar, and apple cider vinegar to the pan, stirring to combine. Add the sprigs of rosemary and thyme and stir again. Bring the mixture to a boil and then reduce the heat to low. Let the mixture simmer for 30-40 minutes, stirring occasionally, until it thickens and becomes a jam-like consistency.

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Preheat oven to 425 degrees. Spread the fig preserves on the pre-baked flatbread. Top with mozzarella cheese and the caramelized onions. Add the blue cheese, reserving some for the top after baking. Bake for 7-8 minutes until the cheese is melted and the edges are lightly brown. Top with the reserved blue cheese.