Vincent Scotto's Onion Salad

1. 1

   Preheat a griddle over medium-low heat until hot.

2. 2

   Cut off the ends of each onion so that you can see the rings.

3. 3

   Cut the onions crosswise into 3/4-inch to 1-inch slices, keeping the rings intact and the skins on as much as possible.

4. 4

   Brush cut sides with 4 tablespoons of the oil and sprinkle with salt.

5. 5

   Grill slices until tender and caramelized, about 20 minutes per side.

6. 6

   If they burn, scrape off the charred portion.

7. 7

   (A little tastes O.K.)

8. 8

   Let cool.

9. 9

   Meanwhile, grill the bread until toasted, rub on both sides with the cut sides of the garlic and sprinkle with 2 tablespoons of the oil and salt.

10. 10

    Cut into crouton-size pieces.

11. 11

    When onions are cool, remove remaining skins and separate into rings -- they will resemble small bottomless bowls.

12. 12

    Divide 1/2 among 4 plates, sprinkle with 1/2 the parsley, 1/2 the Parmesan and 1/2 the croutons.

13. 13

    Repeat with the remaining ingredients on top.

14. 14

    Drizzle with the lemon juice and the remaining oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.