Photo: Caramelized Onion Toasts Recipe
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
Directions
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 44 reviews
By duprestacey
on November 03, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!!
By benker2000_11430893
Middletown, NY
on January 14, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By abklos_7409863
St. Louis, MO
on September 19, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 44 reviews