Layered Grapes And Bread With Chèvre And Balsamic

• For the bread:
• 10 ounces day-old sourdough, cut into 1-inch cubes (8 to 9 cups)
• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 2 teaspoons fresh thyme
• 1/2 teaspoon fresh ground black pepper
• For everything else:
• 2 large sweet onions (1 pound total)
• 2 teaspoons olive oil, plus extra for the dish
• 3 tablespoons port, divided
• Kosher salt
• 1/3 cup balsamic vinegar
• 1 pound organic seedless black grapes, de-stemmed and halved (about 4 cups), divided
• 1 1/2 cups homemade or low-sodium chicken stock or vegetable broth
• 4 1/2 ounces chevre
• 1/4 cup grated Parmesan

1. Heat oven to 400u0b0 F.
2. Place bread cubes on a large rimmed baking sheet and drizzle with olive oil. Using your hands, toss the cubes to distribute the oil. Add garlic, thyme, and black pepper and toss again to evenly coat. Toast bread in the oven for 10 minutes, stirring cubes with a wooden spoon at the halfway point. Remove from oven and set aside to cool. Turn oven down to 325u0b0 F.
3. Trim ends from onions and peel papery skin. Cut onions in half. With the cut side down, thinly slice lengthwise. Repeat until you have cut all of the onion.
4. Heat the oil in a large skillet over medium heat, until shimmering. Add onions and stir to coat. Spread onions out evenly across pan. Turn heat down to low and allow onions to cook, undisturbed, for 10 minutes. Add 2 tablespoons port and a pinch of salt and continue to cook for 40 minutes more, occasionally stirring to promote even coloring and prevent burning. As you are cooking and stirring, add a teaspoon or two of water if the onions seem dry. Onions are finished when they are fragrant and deep golden brown. Add remaining tablespoon of port, stir, and transfer to a bowl.
5. In a small saucepan, combine balsamic vinegar with 2 cups of halved grapes. Bring mixture to a boil and turn down to maintain a simmer. Cook for 10 minutes. Transfer to a bowl or 1-cup Pyrex measure.
6. Warm the chicken stock in a small saucepan over low heat.
7. Oil the bottom of a rectangular ceramic roaster (about 2-quart capacity). Spread 1/3 of the caramelized onions in the bottom of the dish, followed by 1/3 of the reserved toasted bread, drizzle 1/3 of the cooked grape-vinegar mixture, spread 1/3 of the remaining raw grapes, and dot with 1/3 of the chevre. Repeat layering ingredients, starting with onions and ending with chevre, until you run out. The top layer can incorporate a little of everything. Finish the top by evenly sprinkling the Parmesan.
8. Ladle the warmed stock around the edges of the dish. Cover with foil and bake for 30 minutes. After 30 minutes, remove foil and turn heat up to 375u0b0 F. Continue baking for an additional 10 minutes. Remove from oven and allow dish to cool slightly before serving. Enjoy!

bread, sourdough, olive oil, garlic, thyme, fresh ground black pepper, sweet onions, olive oil, port, kosher salt, balsamic vinegar, black grapes, chicken, chuevre, parmesan

Taken from food52.com/recipes/19344-layered-grapes-and-bread-with-chevre-and-balsamic (may not work)