Vincent Scotto's Onion Salad

Name: Vincent Scotto's Onion Salad
Total time: 1 h
Yield: 4 servings
Ingredients: 4 large yellow onions, unpeeled; 10 tablespoons olive oil; Kosher salt to taste; 2 slices Tuscan bread, 3/4-inch thick; 1 clove garlic, unpeeled, halved; 1/4 cup fresh parsley leaves; 1/4 cup shaved Parmesan cheese; 3 tablespoons fresh lemon juice

By Jonathan Reynolds

Total Time: About 1 hour
Rating: (0)
Comments: Read comments

Featured in: FOOD; The Brightest Bulb

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Ingredients

Yield:4 servings

4large yellow onions, unpeeled
10tablespoons olive oil
Kosher salt to taste
2slices Tuscan bread, ¾-inch thick
1clove garlic, unpeeled, halved
¼cup fresh parsley leaves
¼cup shaved Parmesan cheese
3tablespoons fresh lemon juice

Ingredient Substitution Guide

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Preparation

Step 1
Preheat a griddle over medium-low heat until hot. Cut off the ends of each onion so that you can see the rings. Cut the onions crosswise into ¾-inch to 1-inch slices, keeping the rings intact and the skins on as much as possible. Brush cut sides with 4 tablespoons of the oil and sprinkle with salt. Grill slices until tender and caramelized, about 20 minutes per side. If they burn, scrape off the charred portion. (A little tastes O.K.) Let cool.
Step 2
Meanwhile, grill the bread until toasted, rub on both sides with the cut sides of the garlic and sprinkle with 2 tablespoons of the oil and salt. Cut into crouton-size pieces.
Step 3
When onions are cool, remove remaining skins and separate into rings -- they will resemble small bottomless bowls. Divide ½ among 4 plates, sprinkle with ½ the parsley, ½ the Parmesan and ½ the croutons. Repeat with the remaining ingredients on top. Drizzle with the lemon juice and the remaining oil.