Roasted Red Onion Panzanella

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 4 -5 medium red onions (about 2 1/4 pounds)
• 1/2 cup extra virgin olive oil
• 3/4 cup balsamic vinegar
• kosher salt, as desired
• fresh ground black pepper, as desired
• 1/4 cup sherry wine vinegar
• 1/2 tablespoon shallot, minced
• 3/4 cup extra virgin olive oil
• 3 loaves italian bread
• 3/4 cup extra virgin olive oil
• 3/4 cup vegetable stock, hot (or 3/4 cup chicken broth)
• 1 tablespoon chopped fresh thyme
• 6 cups mixed greens
• 1/4 cup pine nuts
• 1 cup cherry tomatoes, halved

Recipe

• 1 for the onions:.
• 2 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 350*f 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.
• 3 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.
• 4 for vinaigrette:.
• 5 combine the vinegar and shallots in a bowl. soak for 10 minutes. whisk in olive oil a little at a time till emulsified.
• 6 cut crust off bread. tear the bread into bite sized pieces(1"). toss the bread in a bowl with the olive oil. spread on a baking sheet and bake at 350*f. for 10 minutes or till lightly browned.
• 7 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 1 tbls. hot stock. toss until bread absorbs the liquids. combine bread with 1/4 teaspoons thyme, 1/2 cup greens, 1 teaspoons pine nuts and 2 or 3 cherry tomato halves. top with 1/2 cup roasted onions. serve immediately and enjoy!