Marinate the quail in half of the balsamic vinegar, about 30 minutes.
Preheat oven to 375 degrees.
Cut the red onion in fourths, from top to bottom leaving the skin on.
Place the skin side down in a sauté pan, season with salt and pepper.
Add the balsamic and cover the pan with aluminum foil.
Light the grill to medium-high heat.
Place quails in a 375-degree oven for 40-50 minutes until onion is cooked, but still retains some of its crunch.
When cool, remove the skin and slice the onions.
In a small sauté pan, cook the bacon on low heat.
When the bacon is crisp, add the shallots and garlic.
Cook about two more minutes.
Pour the bacon mixture into a bowl.
Add the cider vinegar, sherry vinegar and the oils.
Mix well, season with salt and pepper to taste.
Season the quails with salt and pepper, and grill.
Dress the onions, croutons and frisée with the bacon dressing.
Plate and serve.
Recipe by Executive Chef Robert Curry, Auberge du Soleil
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