| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 tablespoons unsalted butter, plus 4 tablespoons, softened, for brushing the bread
- 3 onions, sliced
- 3 to 4 anchovy halves, chopped
- 2 teaspoons chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 1 baguette
- 1/3 cup pitted Nicoise olives
- Extra-virgin olive oil
- Shaved Parmigiano-Reggiano
- Serving suggestion: store bought Italian cured meats, such as some sliced prosciutto, sliced mortadella and your favorite hard salami
Instructions
- Preheat the oven to 400 degrees F.
- Heat 4 tablespoons butter in a large skillet over medium heat. Add the onions, chopped anchovies, thyme, salt and pepper and cook until the onions are sweet and golden brown, about 20 minutes.
- 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. Then cut the baguette in half lengthwise to make 2 long slices of bread. Brush both sides of each with the remaining 4 tablespoons butter.
- When the onions are cooked, put the bread slices on a baking sheet and spread with the onions. Garnish with olives and drizzle with olive oil. Place in the oven and bake until the bread is crispy, about 15 minutes. Shower with Parmigiano. Cut into pieces and serve hot.
- Serve the onion toasts alongside an assortment of Italian meats.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 225 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 11 g |
| Cholesterol | 12 mg |
| Sodium | 834 mg |
Reviews
I made this years ago and it was so delicious. I had forgotten about this recipe and will be making it for a Christmas cocktail party in 3 days. It’s a pretty economical recipe. Bread, onions, butter, cheese, olives and anchovies. I’m going to try it with baguette crostini for more bite size servings. Will come back and give you the results of this version…..
I made this recipe years ago when I first saw it. (Love Tylers cooking. I have made one change though. I spread brie cheese on the bread before I put the onions on. YUM!!
This is my go to appettizer. My only change is I use Trader Joe’s olive tapenade. You’ll be sure to get great complements with this one.
I made this last night for guests and it turned out very well. I’ll make it again. BUT, no way can anyone, even Tyler, caramelize onions in less than 45 minutes. No. Way.
I followed the recipe exactly, except I used kalamati olives as nicoise weren’t available. Other than that, I included everything. Also, as I was caramelizing the onions (over med low heat) they got a bit dry, so I added a little pinot grigiot. (It always amazes me how much the onions reduce in volume as they caramelize.)
I baked for only 10 minutes, based on the advise of other reviewers. They were perfect and really yummy. The onions were sweet but the appetizer was savory. And, while this is a bit salty, it seemed just the right amount of salty. This will also be affected by how much parm reg you use (I confess to loving this cheese, so may have been a bit generous.)
My sister, the gourmet cook, asked for the recipe. That’s a high compliment.
Made this yesterday to take to a “wine” tasting get together. This is a to die for recipe. It took longer than 15 minutes to caramelize the onions, but that wasn’t a big deal. Couldn’t find the Nicoise olives so I used Kalmata olives. Not knowing how potent the anchovies would be, I only used 3. Next time I will use at least 4-5. I served thios next to a plate of Italian meats, cheeses and more of the olives. The bread was a major hit.
I think I must of done something wrong. I don’t know what though. I followed the directions to a “T.” But it turned out soggy. I even baked it longer than I was supposed to. It just didn’t turn out well at all. I don’t make it again.
We made this as an appetizer for a dinner party and it was a huge hit! As other reviewers have noted, the onions do take 40-45 minues to caramelize. Low and slow gets that wonderful sweet flavor. I made the onions up a day ahead and refrigerated, then brought to room temperature, assembled and baked the next day. My anchovy-loving guests wanted more anchovies, and I think I will throw in some red pepper flakes the next time. It was crispy on the outside and moist on the inside just as Tyler indicated on his show.
I saw Tyler make this yesterday, and decided to make that to go along with dinner that same day. I didn’t actually follow his recipe, I just carmelized some onion with thyme, no anchovies, and butter some yummy bread. I topped the bread with the onions and kalamata olives. Heated it up in the oven, and served it like that. It was good!
to dear Jan if Med heat was making them burned then turn it down, i’ve overdone my fair share of onions however camelized onions is something I will never deprive myself of and it is well worth the practice of getting it right, not just on this recipe but many others that call for this amzing ingriedient. I hope that you will try again as for the fishy I added less and it was just as promised nice salt flavor I’m not a fan of anchovies whatsoever but it works. My personal exp with these is fantastic, I’ve made this for people who SWEAR they hate onions and they loved this. As for me makes a great snack with wine when I just wanna chat with my girls. YUMMY!!!
Every year we host a Boxing Day, December 26th, celebration with our friends that we don’t get to see during the holidays.
I needed something to serve as an appetizer. I saw Tyler do this on TV. I had my husband do taking in the suggestions from other people on-line. All I can say is that it was a hit. We will definitely be making this again and again.
Thanks Tyler!
I needed something to serve as an appetizer. I saw Tyler do this on TV. I had my husband do taking in the suggestions from other people on-line. All I can say is that it was a hit. We will definitely be making this again and again.
Thanks Tyler!