This is also great as a relish, especially spread on a ham sandwich.
- 125 ml extra-virgin olive oil (½ cup)
- 15 cloves garlic, peeled
- 5 onions, peeled and thinly sliced
- 4 anchovy fillets
- 1 tbsp rosemary leaves
- 1 baguette
- 1Heat 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.
- 2Preheat 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.