Roasted Red Onions and Fresh Figs With Sherry Vinegar
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 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
directions
- Preheat oven to 400°; spread onions in a large shallow baking dish (13x9); drizzle with the olive oil; sprinkle with ½ teaspoon salt and a generous grinding of black pepper.
- Roast, turning each wedge once, until the onions begin to caramelize on the edges, about 30 minutes.
- Take baking dish out of oven; arrange figs, cut sides down, between the wedges of onion.
- Place dish back in oven; roast 10 minutes until figs are golden on the cut sides.
- Sprinkle with vinegar and rosemary; serve immediately.
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