Roasted Red Onion Panzanella

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
24 servings

Leftover bread from dinner service can be recycled into an authentic bread salad with just a few vegetables and seasonings. In this version, Chef Stoll combines roasted onions, cherry tomatoes, fresh thyme, arugula, olive oil and aromatic vinegars for a fresh take on this Tuscan favorite.

Ingredients

9 med. red onions
4  cups extra-virgin olive oil, divided
1 1/2 cups balsamic vinegar
Kosher salt and freshly ground pepper, to taste
1/2 cup sherry wine vinegar
1 tbsp. minced shallots
6 loaves Italian bread
1 1/2 cups hot poultry stock
2 tbsp. chopped fresh thyme
9 oz. dandelion greens or arugula leaves
1/2 cup pine nuts
2 cups cherry tomatoes, halved

Steps

  1. Prepare roasted red onions: Cut unskinned onions lengthwise, through the roots, into sixths. Toss onions with 1 cup olive oil, balsamic vinegar, salt and pepper.
  2. Spread onions on sheet pan and roast at 350°F for 25 min. Turn onions over and roast an additional 20 to 25 min., or until lightly browned on the outside and soft inside. Cool.
  3. When onions are cool, discard outer skin and cut off roots, allowing onion sections to fall apart into individual petals. In large bowl, combine cooked onions with any residual pan juices and set aside.
  4. Prepare sherry vinaigrette: In med. bowl, combine sherry vinegar and shallots; allow to soak for 10 min. Whisk in 1 1/2 cups olive oil until emulsified.
  5. Cut crusts off bread. Tear bread into 1-in. pieces. In large bowl, toss bread with remaining 1 1/2 cups olive oil. Spread on sheet pans and bake in 350°F. oven about 10 min. or until lightly browned.
  6. Per serving, place 1 1/2 cups bread in large bowl. Season with salt and pepper. Add about 1 1/2 tbsp. sherry vinaigrette and 1 tbsp. hot stock; toss until bread absorbs liquids. Add ¼ tsp. thyme, ½ cup greens, 1 tsp. pine nuts and 3 cherry tomato halves. Top with ½ cup roasted onions. Serve immediately.
Source: Recipe and photo courtesy of National Onion Association

More From FoodService Director

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

FSD Resources