Caramelized Onion Toasts

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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!!

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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.

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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.

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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.

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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.

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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.

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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!

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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!!!

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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!

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I read all the other comments, and watched Tyler make this on one of his TV shows. Never having have cooked with Anchovies before, but always hearing Rachel Ray, state that "they just melt and you can't taste them at all". I added 4 chopped filets. Now I took them out of a can that was packed with oil. Should I have rinsed the oil off? My toast came out very fishy tasting. I also went through 3 batches of the onions and the anchoives. My onions keep turning out more grilled onions rather than carmelized onions. 20 minutes at medium heat was burning my onions. I also took the other advices about putting the shaved parmesaen on the bagette prior to baking at 400 degrees. My cheese came out rock hard (at $19.99 a lb no less and so did the bread. I loved all the reviews, but this one will be a never make again recipe for me.