Roasted Red Onions and Fresh Figs With Sherry Vinegar |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A side to go along with roasted pork, chicken, or duck. 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 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.
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