Charred Onion with Prosciutto and Parmigiano

By cprzybyl

Ingredients

• Grilling Metnod: Direct/Medium Heat
• 4 large red onion, peeled
• Olive Oil
• Kosher Salt
• 2 2-inch slices country bread
• 2 cloves of garlic cut in half
• 2 tablespoons balsamic vinegar, or more to taste
• 1/2 cup chopped fresh Italian (flat leaf) parsley
• 4 pieces of prosciutto, cut into strips
• 8 parmesan cheese curls or more to taste
• Wooden skewers, soaked in water for 30 minutes

Details

Servings 4
Adapted from cbsnews.com

Preparation

Step 1

Build a charcoal fire, or preheat a gas grill.

Cut the rounded ends off the onions and slice into rings 1 inch thick. Each onion should yield 2 to 3 onion rings. Reserve the ends for another use. Brush the onions with olive oil and spear them, parallel to the onion surface, straight through the centers with 1 of the wooden skewers to keep the rings intact. They will look lollipops. Season with salt and set aside.

Brush the bread lightly with olive oil and sprinkle with salt. Place it on the cooking grate over direct medium heat, cover, and grill on both sides to toast, about 2 minutes on each side. Transfer the bread to a platter, and rub it on both sides with the cut sizes of the garlic and set aside.

Place the skewered onion rings on the cooking grate over direct medium heat, cover and grill until charred on the edges and tender, about 10 minutes per side. Remove the onion from the grill and let them cool for 5 minutes.

Remove the wooden skewers and place all the onion rings in a bowl. Toss them with about 2 tablespoons of olive oil and balsamic vinegar and season with salt and pepper.

To built the salad, put 1/2 inch piece of bread on each of the 4 plates. Divide the onion rings equally among the plates. Top with the chopped parsley, prosciutto and parmesan cheese curls. Season with freshly ground pepper and serve.

TIP: To make parmesan cheese curls, use a vegetable peeler to shave slices of the cheese off a wedge of solid Parmigiano.