Roasted Red Onion Panzanella
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 10.8319 |
| Energy (kCal) | 451.6215 |
| Carbohydrates (g) | 48.2836 |
| Total fats (g) | 23.4166 |
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Cuisine
European >> Spanish and Portuguese >> Spanish
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. For the onions: | 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. 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. For vinaigrette: | 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. 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. 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! | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| red onion | 4 -5 | pounds | - | - | - | - | |
| extra virgin olive oil | 1/2 | cup | - | - | - | - | |
| balsamic vinegar | 3/4 | cup | 168.3 | 32.5699 | 0.9371 | 0.0 | |
| kosher salt | - | - | - | - | |||
| black pepper | ground | - | - | - | - | ||
| sherry wine vinegar | 1/4 | cup | - | - | - | - | |
| shallot | 1/2 | tablespoon | minced | 3.6 | 0.84 | 0.125 | 0.005 |
| extra virgin olive oil | 3/4 | cup | - | - | - | - | |
| italian bread | 3 | loaves | - | - | - | - | |
| extra virgin olive oil | 3/4 | cup | - | - | - | - | |
| vegetable stock chicken broth | 3/4 | cup | - | - | - | - | |
| thyme | 1 | tablespoon | chopped | 2.424 | 0.5868 | 0.1334 | 0.0403 |
| green | 6 | cups | mixed | 50.16 | 9.8724 | 5.016 | 0.2964 |
| pine nut | 1/4 | cup | 227.1375 | 4.4145 | 4.6204 | 23.0749 | |
| cherry tomato | 1 | cup | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.