![Fregola with Grilled Red Onions and Pine Nuts](https://cdn.statically.io/img/www.foodandwine.com/thmb/sWqGyhknSZyCkZq_InO3o3Ehhsw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200307-r-xl-fregola-with-grilled-red-onions-and-pine-nuts-2000-ef5f08b1cd224cef90e45a2e5f560ac2.jpg)
Ingredients
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1/2 cup extra-virgin olive oil
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3 tablespoons sherry vinegar
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Kosher salt and freshly ground pepper
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2 large red onions, sliced 1/2 inch thick
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1 1/4 pounds medium fregola (about 3 cups)
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1 cup pine nuts (5 ounces)
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4 medium carrots, finely diced
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3 celery ribs, finely diced
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1/3 cup coarsely chopped cilantro
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1/3 cup coarsely chopped flat-leaf parsley
Directions
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On a shallow platter, combine 2 tablespoons of the olive oil with 2 tablespoons of the vinegar and season generously with salt and pepper. Add the onion slices and turn to coat, keeping the slices intact; let stand at room temperature for 30 minutes.
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Light a grill or preheat the broiler. Grill the onions over a medium-hot fire or broil for about 8 minutes, until softened and charred in spots. Return the onions to the platter and let cool. Coarsely chop the onions and transfer them to a large bowl.
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In a large pot of boiling salted water, cook the fregola until al dente. Drain well, shaking off any excess water. Return the fregola to the pot, add 1/4 cup of the oil and toss to coat. Spread the fregola out on a large rimmed baking sheet to cool.
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Meanwhile, in a medium skillet, heat 1 tablespoon of the olive oil. Add the pine nuts and cook over moderate heat, stirring constantly, until golden, about 4 minutes. Drain on paper towels and let cool. 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. Transfer to a plate and let cool.
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Add the fregola to the bowl with the grilled onions. Add the carrots and celery, pine nuts, cilantro, parsley and the remaining 1 tablespoon of vinegar. Season with salt and pepper and serve.
Make Ahead
The salad can be refrigerated overnight. Serve cool or at room temperature.