Red onions, sweetest in the summer, are caramelized and combined with pancetta to top toasted country-style bread for a sensational starter.
Recipe information
Yield
Serves 6
Ingredients
3 tablespoons plus 6 teaspoons olive oil (preferably extra-virgin)
2 ounces pancetta, finely chopped
3 large red onions, thinly sliced
1 tablespoon minced garlic
1 tablespoon fresh lemon juice
1 teaspoon fennel seeds, crushed
2 teaspoons Sherry wine vinegar or balsamic vinegar
6 5 x 3 x 1/2 -inch slices country-style bread, toasted
Chopped fresh parsley
Preparation
Step 1
Heat 3 tablespoons oil in large skillet over medium-high heat. Add pancetta; sauté 3 minutes. Add onions, garlic, lemon juice and fennel seeds; sauté until onions begin to brown, about 10 minutes. Reduce heat to medium; cover and cook until onions are tender, stirring occasionally, about 20 minutes. Remove from heat. Stir in vinegar. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat before continuing.)
Step 2
Drizzle each toast slice with 1 teaspoon oil. Divide onion mixture among toasts. Sprinkle with parsley and serve.
