Heat the olive oil in a small saucepan over medium heat. When it shimmers, add the onions and 1 tablespoon salt; cook, stirring occasionally, until the onions are softened, just broken down and are beginning to color, 12 to 15 minutes.

Stir in 4 tablespoons vinegar and the orange juice; cook, stirring occasionally, until the mixture is mostly broken down, thickened and golden brown, 7 to 10 minutes.

Remove from the heat; stir in the remaining 2 tablespoons vinegar and the mustard. Taste and adjust the seasoning.

To assemble, top each crisp or cracker with about 1 teaspoon ricotta, 1/2 teaspoon mustard-onion jam and a slice of fig.

Photograph by John Kernick