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Preheat the oven to 350F
Crumble the goat cheese into an oven safe casserole dish and set aside
In a sauce pot combine the figs and sherry with enough water to barely cover the figs
Place the sauce pot over high heat and bring up to a bubble, cover and remove from the heat and let the figs steep and plump up while the onions are cooking
Pour the olive oil into a large skillet and place over medium heat
Add the onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 25 minutes, or until lightly browned
Using a slotted spoon remove the plumped figs from the sauce pot, leaving behind any of the pluming liquid
Add the figs to the cooked onions, stir to combine and then spoon over the goat cheese
Place the dish into the top half of the oven for 20 minutes, until the edges begin to bubble
Remove and serve immediately with sliced baguettes or crackers