Caramelised onion crostini

Name: Caramelised onion crostini
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 30 g salted butter; 4 tbsp Essential Olive Oil; 3 large onions (about 800g), thinly sliced; 5 clove/s garlic cloves, sliced; 5 sprig/s thyme sprigs; ½ tsp salt; 1 tsp coriander seeds; 6 pitted black wrinkly olives, quartered; 4 slice/s sourdough bread; 50 g soft rindless goat’s cheese; 2 tsp chopped flat leaf parsley

If you’re a fan of pissaladière, you’re likely to enjoy this simplified version. In this recipe by Yotam Ottolenghi, the sweet onionis piled on toasted bread rather than baked on raw dough. If you want to follow tradition, just omit the coriander seeds and cheese, then spread over a pastry base and top with anchovy fillets before baking.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseStarter
Prepare15 mins
Cook1 hr 5 mins
Total time1 hr 20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

30g salted butter
4 tbsp Essential Olive Oil
3 large onions (about 800g), thinly sliced
5 clove/s garlic cloves, sliced
5 sprig/s thyme sprigs
½ tsp salt
1 tsp coriander seeds
6 pitted black wrinkly olives, quartered
4 slice/s sourdough bread
50g soft rindless goat’s cheese
2 tsp chopped flat leaf parsley

Method

Heat the butter and 2 tbsp olive oil in a large, lidded sauté pan. Add the onions, garlic, thyme and salt. Cover and cook on a medium-low heat, stirring occasionally, for 50–60 minutes. The onion should become soft and sweet, golden and translucent; remove the lid if you want to give them a bit more colour.
Meanwhile, heat a small frying pan over a medium heat. Toast the coriander seeds for 1–2 minutes; crush lightly in a pestle and mortar. Remove and discard the thyme sprigs from the onion mixture (most of the leaves will have collapsed into the onions), then fold through the coriander seeds and olives; set aside.
Preheat the oven to 150˚C, gas mark 2. Brush the sourdough with the remaining olive oil on one side and bake for 10–15 minutes, until crisp. Remove from the oven.
Increase the oven temperature to 170˚C, gas mark 3. Pile the onion mixture on top of the crispy sourdough, dot with the goat’s cheese and return to the oven for 5 minutes to warm through. Sprinkle over the parsley and serve immediately.