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1
Heat the oven to 350F.
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2
Brush the slices of bread with olive oil on both sides, then arrange the slices on a baking sheet that has a rim.
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3
Toast in the oven, flipping the slices halfway through, until golden brown on both sides, 15 to 20 minutes.
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4
Maintain the oven temperature.
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5
Cut the 1 whole clove of garlic in half.
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6
Rub the cut sides of the garlic halves over the toasted bread slices.
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7
Set the bread aside.
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8
In a large skillet over medium, heat 1/4 cup olive oil.
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9
Add the onions and saute until slightly caramelized, about 15 minutes.
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10
Add the 1/2 cup of sliced garlic and saute until tender, about 3 minutes.
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11
Set aside.
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12
Season the chicken stock with salt and pepper.
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13
Lightly coat a 2 1/2-quart baking dish with olive oil.
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14
( I used a large lasagna baking dish since I worried it might bubble over) Layer half of the bread slices over the bottom of the baking dish.
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15
Spoon half of the onion mixture over the bread, then top with half of the tomatoes, a third of the grated Parmesan cheese and the chopped basil.
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16
Layer the remaining toast over the onions and tomatoes, then top with the remaining onions and tomatoes.
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17
Sprinkle half of the remaining cheese over the dish.
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18
Add 3 cups of the stock and wait 5 minutes for the bread to absorb it.
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19
Add another cup of stock and wait another few minutes.
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20
Continue adding stock (up to 6 cups total) until the liquid comes to within 1/4 inch of the top of the dish.
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21
Reserve remaining stock.
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22
Sprinkle the remaining Parmesan over the ingredients, then cover with foil and bake for 45 minutes.
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23
Remove the foil, increase heat to 400F and bake until the top is golden brown.
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24
Remove from the oven and cool slightly.
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25
Once cooled, cut into 8 servings and arrange each in a shallow serving bowl.
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26
Heat the reserved chicken stock, then ladle some around (not over) each serving.
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27
Garnish with basil and parsley.
