At Three Little Figs in Portland, Oregon, their goal is to revive the age old art of preserving by giving their products new and exciting flavor profiles while honoring traditional cooking methods. Locally sourced and globally inspired they begin with the hand cutting of organic produce and patiently cook each batch in copper pots which yield no more than 18 jars per kettle. Their preserves are artisanal in the truest sense of the word. They also pay special consideration to where their ingredients come from. Sourcing their ingredients so close to their kitchen allows for fruit to fully ripen on the vine or tree as it should. They also search high and low for the best spices, vinegars, and of course BOOZE. They cook with love, and it shows.
Slow cooking is the key to this decadent onion spread. Local Walla Walla sweet onion and red onions meld with thyme, white wine and brandy giving you all the flavors of french onion soup. Spread this on your burgers for a gourmet treat or with gruyere for a serious grilled cheese sandwich or crostini.