Substitute 2 anchovy fillets, finely chopped, for salt.The innate sweetness of red onions is enhanced by balsamic vinegar and contrasted with the smoky note of pancetta in this colorful topping. This freezes very well, so keep some on hand for instant entertaining.
Makes 11/2 cups | Prep time: 20 minutes | Minimum cook time: 3 hours in a medium slow cooker
3 tablespoons olive oil
1/2 cup finely chopped pancetta
3 large red onions, halved and thinly sliced
2 garlic cloves, minced
Salt and freshly ground black pepper to taste
1 tablespoon freshly squeezed lemon juice
1 teaspoon fennel seeds, crushed
1 tablespoon balsamic vinegar
1. Heat oil in a large skillet over medium-high heat. Add pancetta, and cook for 4 to 5 minutes, or until lightly browned. Add onions and garlic to the skillet, toss to coat well, and season to taste with salt and pepper. Reduce the heat to low, cover the skillet and cook for 10 minutes. Scrape onion mixture into the slow cooker, and add lemon juice and fennel seed.
2. Cook on High for 1 hour, remove the cover, and stir onions. Cook for an additional 2 to 3 hours, or until onions are very tender. Sprinkle with vinegar, and season to taste with salt and pepper. To serve, mound mixture on top of toasts. Serve warm or at room temperature.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat until warm, stirring occasionally.
Variation:
Substitute 2 anchovy fillets, finely chopped, for salt.