Roasted Tomato Winter Salad

Prep all veggies by washing and trimming them. Any large stalks of broccoli should be cut in half lengthwise for faster cooking. Peel and slice the garlic lengthwise. Peel the onion, cut it in half and slice it thin.  

Heat about 3 tablespoons olive oil in a large heavy skillet over medium-high. Stir in sliced garlic and saute until the garlic is just golden brown 2-3 minutes. Turn once or twice during cooking.  Remove garlic from skillet. 

Add onion to skillet and turn heat down to medium-low. Saute onion until translucent and slightly brown. Add the red wine, beef stock, and thyme to the onions. Cook down until all the liquid is absorbed and the onions are fragrant, tender and brown. Add great northern beans and heat through over low heat. 3-5 minutes. Turn off heat. 

In a second heavy skillet, while onions are cooking, heat about 3 tbsp. olive oil over medium-high heat. Add half of the broccoli making sure not to overcrowd the pan, sprinkle with salt and pepper and saute about 4 minutes turning it over halfway through. Cover with a lid and steam broccoli until tender about 5 minutes. Remove the broccoli from the skillet to a large serving tray, tent with aluminum foil to keep warm. Repeat cooking process with second half of the broccoli. Add to tray and tent with foil. 

Refresh the olive oil in broccoli pan by adding 2 tablespoons of oil to the pan. Add the cherry tomatoes, sprinkle with salt and pepper, and cook on one side until the tomatoes start popping and are a light to medium brown on the bottom side. Turn all tomatoes over and cook for another 2 minutes. Do not cook the tomatoes down into a sauce. Remove from heat. 

Toss the onions, beans, broccoli, tomatoes, and crispy garlic on the serving tray. Drizzle with some olive oil and sprinkle with salt and pepper. Serve with chunks of crusty bread spread with mascarpone cheese.