Grilled Bread with Chimichurri

• 1/2 cup plus 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 1/2 cup packed fresh flat-leaf parsley leaves
• 1/2 teaspoon coarse salt
• 2 tablespoons red-wine vinegar
• 2 tablespoons packed fresh cilantro leaves
• 1 tablespoon fresh oregano leaves
• 1 tablespoon fresh lemon juice
• 2 garlic cloves, finely chopped
• 1/4 teaspoon freshly ground pepper
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 loaf ciabatta, halved horizontally

1. Heat 1 tablespoon of the oil in a medium skillet over medium heat until hot but not smoking.
2. Add the onion, and stir to coat.
3. Cook, stirring, until softened, 3 to 4 minutes.
4. Reduce heat to low, and continue to cook, stirring occasionally, until golden brown, 7 to 8 minutes more.
5. Let cool.
6. Make the chimichurri: Process the onion, parsley, salt, vinegar, cilantro, oregano, lemon juice, garlic, pepper, cumin, cayenne, and 5 tablespoons of the oil in a food processor until the ingredients are finely chopped and the mixture comes together, about 15 seconds.
7. Set aside.
8. Preheat a grill to medium-high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above the grill for just 3 to 4 seconds).
9. Using the remaining 1/4 cup oil, brush the cut sides of the bread.
10. Grill, cut side down, without turning, until underside is lightly charred, about 4 minutes.
11. Cut each bread half crosswise into 3 pieces, and spread each piece with chimichurri.

olive oil, onion, parsley, coarse salt, redwine vinegar, cilantro, oregano, lemon juice, garlic, freshly ground pepper, ground cumin, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/grilled-bread-with-chimichurri-392209 (may not work)