Fregola with Grilled Red Onions and Pine Nuts

• 1/2 cup extra-virgin olive oil
• 3 tablespoons sherry vinegar
• Kosher salt and freshly ground pepper
• 2 large red onions, sliced 1/2 inch thick
• 1 1/4 pounds medium fregola (about 3 cups)
• 1 cup pine nuts (5 ounces)
• 4 medium carrots, finely diced
• 3 celery ribs, finely diced
• 1/3 cup coarsely chopped cilantro
• 1/3 cup coarsely chopped flat-leaf parsley

1. On a shallow platter, combine 2 tablespoons of the olive oil with 2 tablespoons of the vinegar and season generously with salt and pepper.
2. Add the onion slices and turn to coat, keeping the slices intact; let stand at room temperature for 30 minutes.
3. Light a grill or preheat the broiler.
4. Grill the onions over a medium-hot fire or broil for about 8 minutes, until softened and charred in spots.
5. Return the onions to the platter and let cool.
6. Coarsely chop the onions and transfer them to a large bowl.
7. In a large pot of boiling salted water, cook the fregola until al dente.
8. Drain well, shaking off any excess water.
9. Return the fregola to the pot, add 1/4 cup of the oil and toss to coat.
10. Spread the fregola out on a large rimmed baking sheet to cool.
11. Meanwhile, in a medium skillet, heat 1 tablespoon of the olive oil.
12. Add the pine nuts and cook over moderate heat, stirring constantly, until golden, about 4 minutes.
13. Drain on paper towels and let cool.
14. Add the remaining 1 tablespoon of olive oil to the skillet along with the carrots and celery and cook over moderate heat until softened, about 4 minutes.
15. Transfer to a plate and let cool.
16. Add the fregola to the bowl with the grilled onions.
17. Add the carrots and celery, pine nuts, cilantro, parsley and the remaining 1 tablespoon of vinegar.
18. Season with salt and pepper and serve.

extravirgin olive oil, sherry vinegar, kosher salt, red onions, pine nuts, carrots, celery, cilantro, flatleaf parsley

Taken from www.foodandwine.com/recipes/fregola-grilled-red-onions-and-pine-nuts (may not work)