Another Recipe Kitchen Tested by the Party Saviors
A French favorite; savory, salty, crunchy!
PREP TIME: 15 minutes
COOK TIME: 15 minutes
1/4 cup good olive oil, plus extra for brushing
2 pounds yellow onions, halved and sliced 1/4-inch thick
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 whole cloves garlic
1 sheet puff pastry
12-18 anchovy fillets (optional)
12 French black pitted olives, oil curred
Heat olive oil in a very large saute pan and cook the onions, thyme, salt, pepper, and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned. Toss the onions from time to time. After 30 minutes, take out the garlic, chop it roughly, and add it back to the onions.
Roll out puff pastry on floured surface to measure approximately 10" by 15". Spoon the onion topping onto the pastry, leaving a 1/2" border on all 4 sides. Arrange the anchoives and olives on top of the onion mixture. Brush the edge of the dough with egg wash and bake 15 minutes or until pastry is golden brown. Place on cutting board, cut and serve.