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Baked Fontina with Caramelized Onions & Fig Jam
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • ½ large yellow onion, thinly sliced
  • Kosher salt
  • 12 ounces fontina, cut into 1-inch cubes
  • 2 garlic cloves, minced
  • ½ tablespoon fresh thyme leaves, plus more for garnish
  • ½ tablespoon fresh rosemary leaves, plus more for garnish
  • 2 ounces fig jam
  • 1 baguette, or another loaf of crusty bread, for serving
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