Roasted Red Onion Panzanella

This recipe came from chef craig stoll, chef and owner of the delfina restaurant in san fransisco, california. I did scale down the recipe to feed 12. You can easily cut this recipe in half. Great for a crowd for the holidays!!

Steps

For the onions:.

Cut unskinned onions lengthwise , through the roots , into sixths.

Mix onions with olive oil , vinegar and salt and pepper.

Spread onions on a baking sheet and roast at 350f for 25 minutes.

Turn the onions over and roast for 20-25 minutes more , or till onions are lightly browned on the outside and soft and creamy inside.

Cool.

When onions are cool , remove outer skin and cut off roots , and separate into petals.

Combine cooked onion with any juices that occured during cooking in a bowl and set aside.

For vinaigrette:.

Combine the vinegar and shallots in a bowl.

Soak for 10 minutes.

Whisk in olive oil a little at a time till emulsified.

Cut crust off bread.

Tear the bread into bite sized pieces.

Toss the bread in a bowl with the olive oil.

Spread on a baking sheet and bake at 350f.

For 10 minutes or till lightly browned.

For each serving place 1 1 / 2 cups bread in a large bowl.

Season with salt and pepper.

Add about 1 1 / 2 tbls.

Vinaigrette and .

Ingredients

red onions, extra virgin olive oil, balsamic vinegar, kosher salt, fresh ground black pepper, sherry wine vinegar, shallot, italian bread, vegetable stock, fresh thyme, mixed greens, pine nuts, cherry tomatoes