Tomato Onion Panade

Cut onions in half; slice thinly. In large skillet, heat 2 tbsp (25 mL) of the oil over medium-high heat; cook onions, stirring often, for about 10 minutes or until starting to brown. Add garlic and salt ; reduce heat to medium and cook, stirring occasionally, for 20 minutes or until very soft and golden.

Meanwhile, slice bread into sixteen 1/4-inch (5 mm) slices. Cut each slice into 2-1/2-inch (6 cm) square, removing crusts. Arrange half of the squares in bottom of well-greased 11- x 7-inch (2 L) baking dish; brush with 1 tbsp (15 mL) oil. Spread with half each of the onions, basil and tomatoes, centring 1 tomato slice on each square. Sprinkle with half of the Parmesan. Top with remaining squares; brush with another 1 tbsp (15 mL) oil. Repeat layering with remaining onions and tomatoes. Drizzle with remaining oil. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Drizzle with stock. Bake in 375°F (190°C) oven for 45 to 55 minutes or until golden. To serve, sprinkle with remaining basil and Parmesan.