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    You are in: Home / Thanksgiving / Roasted Red Onion Panzanella Recipe
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    Roasted Red Onion Panzanella

    Roasted Red Onion Panzanella. Photo by Debber

    1/1 Photo of Roasted Red Onion Panzanella

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Sharon123's Note:

    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!

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    Units: US | Metric

    Roasted Red Onions

    Sherry Wine Vinaigrette



    1. 1
      For the onions:.
    2. 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. 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. 4
      For vinaigrette:.
    5. 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. 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. 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!

    Ratings & Reviews:

    • on June 24, 2007


      Very delicious. I scaled to 4 as it's just me and the kids right now, and I roasted the onions along with another dish I had going in the oven. The vinaigrette is delicious, although it does read a bit 'messily' as basically there are other salad ingredients mixed up in the vinaigrette column. A great way to use up leftover bread.

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    • on June 14, 2007


      I would give this one-hundred-and-five stars if I could. How's THAT for love?! What a great balance of flavors. Do NOT skip the chicken broth--that MAKES this so "perfect." I used Garlic Parmesan Bread (Abm) (I would've used my own French Bread [machine] recipe except I'm doing ZWT and that wouldn't be fair). what did I do? Well, first I cut this down for four people, only used 2 yellow onions--what I had on hand. French bread, not Italian (sorry!), skipped the thyme (I never have enough, remember!?), toasted the pine nuts (more like 'burned' them!). Ate em anyway. this will definitely be added to my "Tried & True" recipe book to keep for all time! *Made for ZWT 3 Spanish Region"

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    • on February 16, 2007


      I scaled this recipe down to feed four. Omitted the thyme and replaced with oregano. Roasting the onions takes this panzanella recipe over the top! Thanks, Sharon!

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    Nutritional Facts for Roasted Red Onion Panzanella

    Serving Size: 1 (179 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 558.5
    Calories from Fat 365
    Total Fat 40.6 g
    Saturated Fat 5.7 g
    Cholesterol 0.0 mg
    Sodium 440.5 mg
    Total Carbohydrate 42.1 g
    Dietary Fiber 2.8 g
    Sugars 2.6 g
    Protein 7.4 g

    The following items or measurements are not included:

    sherry wine vinegar

    vegetable stock

    mixed greens

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