251436 fig and onion bruschetta Recipes

figs, 4 cups pureed, sugar , about 2 1/2 cups, fresh rosemary sprigs (4-5 inches), lemon juice, pine nuts, grand marnier

figs, baking soda, sugar, lemon juice, lemon slice (optional), water

figs, iberian acorn ham slices, different lettuce leaves, grs. of micuit foie, some salty sunflower seeds, balsamic vinegar, olive oil, honey, kitchen salt

figs, blue cheese to your taste, chopped nuts (i like walnits with this dish), honey

fig preserves, rice vinegar, chile paste with garlic, low-sodium soy sauce, kosher salt, divided, pork tenderloins, trimmed, freshly ground black pepper, fresh chives , cut into 1-inch pieces (optional)

ripe plum tomatoes (about 1 1/2 lbs), garlic, minced, red onion chopped, extra virgin olive oil, balsamic vinegar, fresh basil leaves, chopped ., salt and freshly ground black pepper to taste, baguette of bread (your choice, i like french ), olive oil

onions, thickly sliced, ketchup, water, honey, butter, dry mustard, salt and pepper

onions, peeled, olive oil, port wine, red wine vinegar or 1/4 cup balsamic vinegar, brown sugar, raisins, salt, cayenne pepper

onions, beef bouillon cube , per onion plus 2, water , for every onion used, butter, pepper

fig vinegar, extra virgin olive oil, sea salt, fresh ground pepper, dijon mustard, horseradish

fig preserves, dry red wine, balsamic vinegar, country-style dijon mustard, coarsely ground pepper, cornish hens, kitchen string, kosher salt, dry red wine

onions, chopped very fine, butter, chicken broth, dry white wine, salt , freshly ground black pepper, croutons , fried in butter or oil, grated gruyere and grated parmesan cheese, mixed, garnish: chopped raw onion , chopped parsley