This is also great as a relish, especially spread on a ham
125 ml (½ cup) extra-virgin olive oil15 cloves garlic, peeled5onions, peeled and thinly sliced4anchovy fillets1 tbsp rosemary leaves1baguette
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.
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.