Charred Red Onion Salad With Prosciutto and Parmesan

Adapted from Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ

4 large red onions, peeled
Extra-virgin olive oil for brushing + 2 tbsp
Kosher salt to taste
Two 2-inch thick slices hearty, crusty bread, each halved
1 clove garlic, halved lengthwise
2 tbsp balsamic vinegar
Freshly ground pepper to taste
1/2 cup chopped flat-leaf parsley
4 thin slices prosciutto (1-1/2 to 2 oz/40 to 60 g total), cut in strips
8 thin parmesan cheese slices, each about 1-inch wide

Soak 8 wooden skewers in water at least 30 minutes.

Cut 2 rings, each about 1-inch thick, from centre of each onion. Reserve remaining onion for other uses. Spear each ring through centre, parallel to surface, lollipop-style, with prepared skewers. Brush each lightly with oil and sprinkle with salt. Place on barbecue preheated to medium, over direct heat. Cover and grill, turning and moving as needed, until tender, with char marks, 20 to 30 minutes. Cool 5 minutes.

Meanwhile, brush bread lightly with oil and sprinkle with salt. Place on barbecue over direct medium heat. Cover and grill until golden, turning once, 1 to 2 minutes per side. Rub both surfaces with cut sides of garlic. Remove skewers from onions. Place onions in medium bowl. Add 2 tablespoons oil, balsamic vinegar, salt and pepper. Toss. To serve, place pieces of bread on 4 plates. Put equal amounts of onions beside bread. Top onions with equal amounts of parsley, then prosciutto. Garnish with parmesan.

Makes 4 large servings.