Slow-cooked garlic and onion with toasted baguette

AT A GLANCE

  • Serves 4 people

This is also great as a relish, especially spread on a ham sandwich.

  • 125 ml (½ cup) extra-virgin olive oil
  • 15 cloves garlic, peeled
  • 5 onions, peeled and thinly sliced
  • 4 anchovy fillets
  • 1 tbsp rosemary leaves
  • 1 baguette
01   Heat oil in a saucepan over medium heat, add garlic and onion and cook, stirring, for 6 minutes or until onion has softened. Add anchovies and rosemary, stir to combine, then cover, reduce heat to low and cook for 20 minutes or until onion and garlic are very soft. Season to taste with sea salt and freshly ground black pepper.
02   Preheat grill to high. Split baguette in half lengthways and cut widthways into 8cm pieces. Toast under grill until golden brown, spoon over garlic and onion and serve.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS

FEATURED IN

Jul 2007

Jul 2007

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