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

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

FSD Resources