Grilled Bread with Chimichurri

1. 1

   Heat 1 tablespoon of the oil in a medium skillet over medium heat until hot but not smoking.

2. 2

   Add the onion, and stir to coat.

3. 3

   Cook, stirring, until softened, 3 to 4 minutes.

4. 4

   Reduce heat to low, and continue to cook, stirring occasionally, until golden brown, 7 to 8 minutes more.

5. 5

   Let cool.

6. 6

   Make the chimichurri: Process the onion, parsley, salt, vinegar, cilantro, oregano, lemon juice, garlic, pepper, cumin, cayenne, and 5 tablespoons of the oil in a food processor until the ingredients are finely chopped and the mixture comes together, about 15 seconds.

7. 7

   Set aside.

8. 8

   Preheat a grill to medium-high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above the grill for just 3 to 4 seconds).

9. 9

   Using the remaining 1/4 cup oil, brush the cut sides of the bread.

10. 10

    Grill, cut side down, without turning, until underside is lightly charred, about 4 minutes.

11. 11

    Cut each bread half crosswise into 3 pieces, and spread each piece with chimichurri.

* Per serving · 4 servings · Values may vary.