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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Recipe courtesy of Tyler Florence. Served these wonderful tidbits and they were gone in no time flat! Anything with onions is a go for me! Ingredients:
4 tablespoons unsalted butter, softened, for brushing the bread or 4 tablespoons unsalted margarine, plus |
4 tablespoons unsalted butter or 4 tablespoons unsalted margarine, softened, for brushing the bread |
3 onions, sliced |
3 -4 anchovies, halves chopped |
2 teaspoons chopped fresh thyme leaves |
kosher salt & freshly ground black pepper |
1 baguette |
1/3 cup pitted nicoise olive |
extra virgin olive oil |
shaved parmigiano-reggiano cheese |
chopped flat leaf parsley |
Directions:
1. Preheat the oven to 400ºF.
2. Heat 4 tablespoons butter in a large skillet over medium heat.
3. Add the onions, chopped anchovies, thyme, salt and pepper and cook until the onions are sweet and golden brown, about 20 minutes.
4. Meanwhile, holding the knife parallel to the cutting board, shave off the rounded top and bottom of the baguette with a serrated knife so that it lies flat.
5. Then cut the baguette in half lengthwise to make 2 long slices of bread.
6. Brush both sides of each with the remaining 4 tablespoons butter.
7. When the onions are cooked, put the bread slices on a baking sheet and spread with the onions.
8. Garnish with olives, drizzle with olive oil and sprinkle with parsley.
9. Place in the oven and bake until the bread is crispy, about 15 minutes.
10. Shower with Parmigiano.
11. Cut into pieces and serve hot.
12. Serving suggestions: store bought Italian cured meats.
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