Ingredients

• Roasted Red Onions:
• 9 medium (4-1/2 pounds) red onions
• 1 cup (8 ounces) extra virgin olive oil
• 1-1/2 cups (12 ounces) balsamic vinegar
• Kosher salt as needed
• freshly ground black pepper as needed
• Sherry Wine Vinaigrette:
• 1/2 cup (4 ounces) sherry wine vinegar
• 1 tablespoon shallots, minced
• 1-1/2 cups (12 ounces) extra virgin olive oil
• 6 loaves (6 pounds) Italian style bread
• 1-1/2 cups (12 ounces) extra virgin olive oil
• 1-1/2 cups (12 ounces) reduced poultry stock, hot
• 2 tablespoons chopped fresh thyme
• 3 quarts (9 ounces) dandelion greens or arugula leaves
• 1/2 cup (3 ounces) pine nuts
• 2 cups (12 ounces) cherry tomatoes, halved

Directions

1. For Roasted Red Onions:

2. Cut unskinned onions lengthwise, through the roots, into sixths. Toss onions with olive oil, vinegar, salt and pepper. Spread onions on sheet pan and roast in a 350 degree oven for 25 minutes. Turn onions over and roast for an additional 20 to 25 minutes, or until onions are lightly browned on the outside and soft and creamy inside. Cool.

3. When onions are cool, discard outer skin and cut off roots, allowing onion sections to fall apart into individual “petals”. Combine cooked onion with any residual cooking juices in a bowl and set aside.

4. For Sherry Wine Vinaigrette:

5. Combine vinegar and shallots in a bowl. Allow to soak for 10 minutes. Whisk in olive oil a little at a time until emulsified.

6. Cut crusts off bread. Tear bread by hand into 1-inch pieces. Toss bread in a bowl with olive oil. Spread on a sheet pan and bake in a 350 degree oven about 10 minutes or until lightly browned.

7. For Each Serving:

8. Place 1-1/2 cups bread in a large bowl. Season with salt and pepper. Add about 1-1/2 tablespoons vinaigrette and 1 tablespoon hot stock. Toss until bread absorbs the liquids. Combine bread with 1/4 teaspoon thyme, 1/2 cup greens, 1 teaspoon pine nuts and 2 or 3 cherry tomato halves. Top with 1/2 cup roasted red onions. Serve immediately.

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