3 medium onions, thinly sliced (about 3 cups)
2 tablespoons olive oil
1 baguette
1 teaspoon fresh thyme (1/2 teaspoon dried)
generous amount of freshly ground black pepper
dash of salt
2 tablespoons brandy (optional)
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1/4 cup Greek or Niçoise olives
1 cup freshly grated Romano or Parmesan cheese
2 tomatoes, thinly sliced
1 tin anchovies or sardines, rinsed and drained (about 1/4 pound) (optional)
Preheat the oven to 300°.
Sauté the onions in the olive oil on medium-low heat for about 15 to 20 minutes, until the onions begin to brown. When the oven is warm, heat the baguette for about 10 minutes, until it is crusty on the outside. Add the thyme, pepper, salt, and optional brandy to the onions and sauté for another minute or so. Remove from the heat.
Crush the olives, using the flat side of a large knife and applying pressure with the palm of your free hand. Remove the pits and chop the olives coarsely.
To serve, slice the warm baguette in half lengthwise and then crosswise into thirds. Place a portion of bread on each plate and top it with cheese, the warm sautéed onion, olives, tomatoes, and anchovies or sardines if you like.
PER 6-OZ SERVING OF FILLING: 680 CALORIES, 29 G PROTEIN, 32.6 G FAT, 69.6 G CARBOHYDRATE, 2,054 MG SODIUM, 36 MG CHOLESTEROL.
TOTAL TIME
25 minutes
SERVINGS
3
MENU
Serve with a green salad or marinated vegetables and a light soup, such as Herbed Green Pea Soup (see page 29).
This makes a satisfying meal that is fun to assemble at the table. The sweetness of the onions provides a counterpoint to the briny taste of the olives.