Fig & Caramelized Onion Sauce

I just posted the Pork with Fig & Caramelized Onion Sauce recipe, but for those of you just interested in the sauce itself (for use on pork, chicken, etc.), then this recipe is for you!  It’s such a versatile sauce, and shouldn’t be only limited to pork, in my opinion. In addition, when you have excess figs and don’t have immediate plans for them, you can easily make & freeze this sauce for later use.  Enjoy!

Fig & Caramelized Onion Sauce
Adapted from Simply Recipes food blog
Serve on pork or chicken
Serves 4

2 tsp whipped butter*
2 tsp olive oil
salt (for onion mixture)
1 white or yellow onion
1 teaspoon sugar*
2 teaspoons balsamic vinegar
1 Tbsp fresh rosemary, minced
8-10 mission (dark) figs, quartered
1/4 cup water or stock (veggie, pork, or chicken stock)
1 Tbsp chopped parsley
1-2 teaspoons lemon juice
Black pepper

1. Slice the onion into strips lengthwise (from the top to the root end). Cutting the onion this way helps keep the pieces hold their shape.

2. Add the onions to the sauté pan along with the 2 tsp of whipped butter and 2 tsp olive oil. Sprinkle with salt. Toss to combine and sauté for 3-4 minutes. Add the sugar and balsamic vinegar, and toss to combine again. Reduce the heat to medium-low and cook for 15 minutes.

3. Once the onions have softened and browned, add the remaining rosemary and figs. Increase the heat to medium-high and stir to combine. Sauté 2 minutes, stirring often. Add water or stock to pan, scraping up any browned bits. Remove from the heat. Mix in the parsley and lemon juice. Add salt and pepper to taste. Spoon sauce over chicken or pork to serve.

Nutritional info (not including chicken or pork):
Calories 121.5
Total Fat 3.7 g
Cholesterol 2.8 mg
Sodium 150.1 mg
Potassium 292.9 mg
Total Carbohydrate 23.5 g
Dietary Fiber 3.6 g
Protein 1.2 g


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