Vincent Scotto's Onion Salad

• 4 large yellow onions, unpeeled
• 10 tablespoons olive oil
• Kosher salt to taste
• 2 slices Tuscan bread, 3/4-inch thick
• 1 clove garlic, unpeeled, halved
• 1/4 cup fresh parsley leaves
• 1/4 cup shaved Parmesan cheese
• 3 tablespoons fresh lemon juice

1. Preheat a griddle over medium-low heat until hot.
2. Cut off the ends of each onion so that you can see the rings.
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. Brush cut sides with 4 tablespoons of the oil and sprinkle with salt.
5. Grill slices until tender and caramelized, about 20 minutes per side.
6. If they burn, scrape off the charred portion.
7. (A little tastes O.K.)
8. Let cool.
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. Cut into crouton-size pieces.
11. When onions are cool, remove remaining skins and separate into rings -- they will resemble small bottomless bowls.
12. Divide 1/2 among 4 plates, sprinkle with 1/2 the parsley, 1/2 the Parmesan and 1/2 the croutons.
13. Repeat with the remaining ingredients on top.
14. Drizzle with the lemon juice and the remaining oil.

yellow onions, olive oil, kosher salt, bread, clove garlic, parsley, parmesan cheese, lemon juice

Taken from cooking.nytimes.com/recipes/11495 (may not work)