Roasted Red Onions and Fresh Figs With Sherry Vinegar

A side to go along with roasted pork, chicken, or duck.

• Ready In: 1 hr
• 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

1. 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.
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.