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 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.
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!