½ of a medium onion (I usually use red onions for this but didn’t have any in the house so I used a Vidalia), sliced into round or half moons
handful of pine nuts
extra virgin olive oil
kosher salt and pepper
Rinse the arugula and let dry.
Preheat the oven to 350 degrees F. Slice the onions a place on a cookie sheet. Drizzle with olive oil (about 2 tablespoons) and balsamic vinegar (about 1-2 tablespoons). Stir together and then bake for about 20 minutes. Meanwhile, slice the bread into approx. ¼” slices, put on a baking sheet and brush or drizzle both sides with olive oil (if you brush each piece with olive oil you get a more consistent flavor and golden brown color after baking than drizzling) and sprinkle with salt. If you want to add the cheese, do so now. I put the feta on just a few slices and left some slices without cheese to dip in the soup. After the onions have been cooking for 20 minutes, take the pan out of the oven and add the pine nuts. Stir the mixture and put back in the oven and put the pan with the bread in at the same time. Cook for 10 minutes. At this point the onions should be done. Check them about half way through this 10 minutes to ensure they are not burning…if they are you can take them out sooner. At this point flip the bread over and cook for approximately another 10 minutes (they should be golden brown, if they are getting dark it is time to take them out).