1. In a small saucepan, bring figs and wine to a boil, cover, reduce heat, and simmer until tender, about 25 minutes. After cooking, figs should be barely covered with liquid; spoon out excess if necessary.
2. Meanwhile, in a large frying pan over medium heat, cook onions in olive oil, stirring often, until very soft, 20 minutes.
3. Stir fig mixture, pepper, honey, salt, lemon juice, and 1/2 of zest into onions. Let cool.
4. Stir in pine nuts just before serving. Garnish with remaining zest.
Make ahead: Prepare through step 3, adding all of zest; chill airtight up to 1 day.
Note: Nutritional analysis is per 1/4-cup serving.