Thursday, September 30, 2010


Onions - love 'em or hate 'em. In my family we have the raw onion lovers and the cooked onion lovers. Unfortunately my husband is on the raw onion side and I am definitely on the cooked onion side. So of course, I make this as an appetizer and invite all my "cooked-onion" friends. This is a twist on a Tyler Florence recipe. I like to add goat cheese to offset the sweetness in the onion and the tartness of the olives. It makes a perfect combination.


3 onions, preferably Vidalia, chopped
3 anchovies, smashed
8 tbl of unsalted butter
2 tsp fresh thyme leaves chopped
1/3 cup pitted Nicoise olives
6 oz goat cheese, crumbled
olive oil
parmesan cheese

Preheat oven to 400 degrees

Heat 4 tbl butter in a large saute pan and add onions, smashed anchovies, thyme and season with salt and pepper. (If you want to avoid anchovies, add more salt, but it is better with the anchovies so go for it!!!) Cook until the onions are super sweet and golden brown about 20 minutes.

Take the baguette and lengthwise shave the rounded top and bottom off so crust is only on the sides. Then cut the baguette in half lengthwise and brush both sides of each with the remaining 4 tbl of butter softened.

Place the bread slices on a baking sheet and top with the onion mixture. Top with olives and crumbled goat cheese and drizzle with olive oil. Place in the oven and bake until crispy about 15 minutes. Sprinkle with Parmesan cheese and cut into small pieces and serve hot.

These are perfect to serve alongside a platter of Italian antipasto meats like prosciutto, sopressata and salami...delicious!


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