Caramelised onion and olive toasts

The crunch of Turkish bread combines with a buttery coating to create this delicious bread, with salty olives, anchovies and caramelised onions.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 8
  • Print


Caramelised onion and olive toasts
  • 40 gram butter
  • 1 tablespoon olive oil
  • 3 large (600g) brown onions, sliced thinly
  • 2 clove garlic, crushed
  • 2 sprigs fresh thyme
  • 1 loaf (430g) turkish bread
  • 10 drained anchovy fillets, halved lengthways
  • 1/2 cup (75g) black olives


Caramelised onion and olive toasts
  • 1
    Heat butter and oil in a large frying pan; cook onion, garlic and thyme, covered, stirring occasionally, over low heat for about 30 minutes or until onion is very soft. Cook uncovered, for a further 10 minutes; remove thyme sprigs.
  • 2
    Preheat the oven to moderately hot, 200°C (180°C fan-forced).
  • 3
    Split turkish bread lengthways; place on an oven tray, cut side up. Divide onion mixture between turkish bread; top with anchovies.
  • 4
    Bake in a hot oven for about 15 minutes or until bread is crisp. Top with olives before serving. Sprinkle with extra thyme, if desired.

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