Ingredients:
3 tablespoonsextra-virgin olive oil
1/2 large yellow onion, thinly sliced
Kosher salt
12 ouncesfontina, cut into 1-inch cubes
2 garlic cloves, minced
1/2 tablespoonfresh thyme leaves, plus more for garnish
1/2 tablespoonfresh rosemary leaves, plus more for garnish
2 ouncesfig jam
1 baguette, or another loaf of crusty bread, for serving
Directions:
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.
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.
Broil for 6 to 8 minutes, until the cheese is bubbling and slightly browned. 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.