Crumble the goat cheese into an oven safe dish. Drizzle with honey and set aside.
In a saucepan, combine the figs and sherry (or wine) with enough water to just barely cover the figs. Place over high heat on the stovetop and bring up to a boil. Cover and remove from the heat and let the figs plump while you cook the onions.
Add the olive oil to a large skillet and heat over medium heat. Add the onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 10 minutes, or until the onions are lightly browned. Add a Tablespoon of water and the tsp of white sugar. Continue cooking, stirring, until onions are caramelized, add a splash more water if needed.
Drain the plumped figs, discarding the liquid. Add the figs to the caramilized onions. Discard the rosemary sprigs Stir figs and onion to combine and then spoon over the goat cheese. *Can be made ahead to this point and refrigerated.
Place the dish into the top half of the preheated oven for about 20 minutes, until the edges begin to bubble. (Will take a little longer if made ahead and cold when it went in the oven).
Remove and serve immediately with sliced baguettes and pear slices, if desired.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!