Roasted Red Onions and Fresh Figs With Sherry Vinegar

• 4 medium red onions, cut into 3/4-inch thick wedges (about 1 1/4 lbs.)
• 2 tablespoons extra virgin olive oil
• kosher salt
• fresh ground black pepper
• 4 -6 ripe figs, stems trimmed, halved lengthwise (preferably green figs)
• 1 tablespoon sherry wine vinegar (or more to taste)
• 1 teaspoon snipped fresh rosemary

1. Preheat oven to 400; spread onions in a large shallow baking dish (13x9); drizzle with the olive oil; sprinkle with 1/2 teaspoon salt and a generous grinding of black pepper.
2. Roast, turning each wedge once, until the onions begin to caramelize on the edges, about 30 minutes.
3. Take baking dish out of oven; arrange figs, cut sides down, between the wedges of onion.
4. Place dish back in oven; roast 10 minutes until figs are golden on the cut sides.
5. Sprinkle with vinegar and rosemary; serve immediately.

red onions, extra virgin olive oil, kosher salt, fresh ground black pepper, sherry wine vinegar, rosemary

Taken from www.food.com/recipe/roasted-red-onions-and-fresh-figs-with-sherry-vinegar-197061 (may not work)