1.Preheat oven to 200°C/400°F. Place 2 medium red onions, cut into thick slices crossways, in a single layer in a shallow roasting pan. Top with 1 baby fennel, sliced thinly; drizzle with 2 tablespoons extra virgin olive oil. Cover with foil; roast for 30 minutes. Meanwhile, toss a 315g (10oz) 1 day-old loaf sourdough bread, torn into chunks, in a large bowl with 1 tablespoon fresh thyme leaves, 2 tablespoons dried currants, 2 tablespoons pine nuts, ⅓ cup finely grated parmesan, ½ cup vegetable stock and 1 lightly beaten egg until combined. Spread evenly over onion mixture in pan; toss to combine. Roast for 30 minutes or until browned.