Caramelized Onion & Olive Appetizer
Caramelized Onion & Olive Appetizer - Buttered French bread, topped with caramelized onions & olives and baked until crispy!
Servings: 0
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
Caramelized onions can be made a few days ahead of time and kept in an airtight container in the refrigerator. Allow onions to come to room temperature before proceeding.
Feel free to play with different flavor combinations by adding sun-dried tomatoes or using different types of olives. Add prosciutto or chopped hard salami, too. The variations are endless.