Roasted Red Onion Panzanella

Recipe by Sharon123
READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 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.
  • 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(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.
  • 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!
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