It’s January in New Jersey. That means most of our local farms have closed for the winter and the ones that remain open have only few precious produce to choose from, like eggs, potatoes, onions, winter squash and if we’re lucky maybe some leftover winter apples. I will happily make do. In fact, one of my favorite winter ingredients is the onion. So versatile! If a recipe calls for caramelized onions, I’m all in. So today I want to share a Caramelized Onion & Olive Appetizer recipe. This is a great crowd-pleaser, too! So make a double batch and include it as part of your Super Bowl Sunday party menu.
Caramelized Onion & Olive Appetizer is inspired by Tyler Florence’s recipe. Over the years, I’ve adapted the ingredients according to what I have on hand and what’s in season. However, the base remains the same. Buttered French baguette bread, topped with caramelized onions, dotted with gorgeous salty olives, baked until the bread is crispy, and topped-off with ribbons of pecorino cheese. Tyler’s recipe calls for anchovies, if you follow me, you know I love them too. While including anchovies does take this recipe to the next level, don’t be disappointed if you omit them, it’s still really good.
Looking for a great table presentation? Leave each half of the French bread whole. Then, as guests arrive, or when ready to eat, cut the bread into individual slices.
Caramelized Onion & Olive Appetizer is super easy to make and hardly time consuming. In fact, the onions can be caramelized days in advance and kept airtight in the refrigerator. Just be certain to let the onions come to room temperature before preparing the rest of the recipe. Enjoy!
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Ingredients
- 8 tbsp butter, room temperature and divided or 1 stick, halved
- 2 large onions, thinly sliced
- 12 anchovy fillets, chopped (optional, but good)
- 2 tsp fresh thyme leaves substitute with dried
- fine sea salt
- freshly ground black pepper
- 1 baguette bread
- 1/2 cup mixed pitted olives ex: kalamata, green, and black
- Extra-virgin olive oil
- Chunk of pecorino cheese
Instructions
- Preheat oven to 450 F. In a large skillet, over medium heat, melt 4 tablespoons of butter (or half a stick). Add the onions, anchovies (optional), salt and pepper, and herbs. PRO TIP: If using dried herbs, be sure to crush them well to release their flavor (rubbing them in your palms, or with your fingertips).
- Cook until the onions are tender and beginning to caramelize, at least 20-30 minutes.
- Cut baguette bread lengthwise. Brush both sides of each half with the remaining butter. Place the bread on a large baking sheet.
- Spoon the onion mixture evenly on each half or bread. Place olives on top of onion mixture, being mindful to space them out as evenly as possible. Drizzle lightly with olive oil.
- Place the baking sheet in the oven for 15 minutes. When done, top with shavings of pecorino cheese. Cut into individual pieces and serve.
Notes
© chasingtheseasons. All images & content are copyright and trademark protected. Please do not use my photography without prior written permission. If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
