gary’s onions with date, rosemary and pecans

Ingredients

• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes
• 2 teaspoons brown sugar
• 1 tablespoon red wine vinegar or apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large onions, quartered, sliced
• 1/3 cup dates, snipped, about 8
• 2 teaspoons dry sherry
• 2 teaspoons rosemary, fresh, chopped fine
• 1/4 cup dry white wine, for splashing
• 1/3 cup pecans, chopped