French Bread Pissaladiere

By angiej936

Serve this with a spinach or arugula salad

Ingredients

• 3 T EVOO
• 6 anchovy fillets
• 3 large or 4 medium onions, sliced
• 4 cloves garlic, chopped or thinly sliced
• 1 T chopped fresh thyme or 1 t ground thyme
• 1/2 t dried oregano
• Salt and pepper
• One 24/inch loaf crusty french bread, halved lengthwise and crosswise (or buy 2 smaller loaves to yield 4 individual foot-long sections)
• 2 c shredded gruyere or fontina val d'aosta cheese (from a 10-ounce brick)
• 1/2 c grated parmigiano-reggiano cheese

Preparation

Step 1

Preheat the oven to 325 degrees. In a large skillet, heat the EVOO, 3 turns of the pan, with the anchovies over medium heat until the anchovies are melted. Add the onions and garlic; season with the thyme, oregano and pepper. Increase the heat a bit and cook the onions, stirring frequently, until light caramel in color, about 20 minutes; season with salt.

Meanwhile, toast the bread on a baking sheet in the oven for 8 to 10 minutes

Preheat the broiler. Top the toasted bread evenly with the onions and 2 cheeses. Brown under the broiler for1 to 3 minutes.