Ingredients

4 tablespoons unsalted butter, plus 4 tablespoons, softened,
for brushing the bread
3 onions, sliced
3 to 4 anchovy halves, chopped
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1 baguette
1/3 cup pitted Nicoise olives
Extra-virgin olive oil
Shaved Parmigiano-Reggiano

Serving suggestion: store bought Italian cured meats, such as some sliced prosciutto,
sliced mortadella and your favorite hard salami

Directions

Preheat the
oven to 400 degrees F.

Heat 4 tablespoons butter in a large skillet over medium heat. Add the onions, chopped
anchovies, thyme, salt and pepper and cook until the onions are sweet and golden brown,
about 20 minutes.

Meanwhile, holding the knife parallel to the cutting board, shave off the rounded top and
bottom of the baguette with a serrated knife so that it lies flat. Then cut the baguette
in half lengthwise to make 2 long slices of bread. Brush both sides of each with the
remaining 4 tablespoons butter.

When the onions are cooked, put the bread slices on a baking sheet and spread with the
onions. Garnish with olives and drizzle with olive oil. Place in the oven and bake until
the bread is crispy, about 15 minutes. Shower with Parmigiano. Cut into pieces and serve

hot.

Serve the onion toasts alongside an assortment of Italian meats.