This is an onion “pizza” or tart from the Liguria region of Italy and the Provence region of France. Onions are slowly softened in olive oil, placed on flatbread, topped with olives and anchovies, and then baked in a hot oven. However, because most Texans do not like and even refuse to eat anchovies, this Texas version is made with sun-dried tomatoes and ciabatta bread.
3 sweet white onions
2 tablespoons olive oil
4 ciabatta rolls sliced in half and quartered
4 teaspoons mayonnaise
Good quality black olives
Sun-dried tomatoes (in olive oil, preferred)
Salt and pepper
Thinly slice the onions and sauté in the olive oil over medium-low heat for approximately 30 minutes or until very tender but not browned. Sprinkle with salt to help remove the moisture from the onions.
Meanwhile, toast the sliced ciabatta rolls in a hot oven at 375 degrees. Cool and spread with the mayonnaise. Rinse and dry the olives if they were packaged in a brine — if oil, let them drain. Pile the soft cooked onions on top of the mayonnaise. Sprinkle with olives and sun dried tomatoes. Season with salt and pepper.
Return to the oven until hot and bubbly, approximately 5 minutes.
From the kitchen of Susan Coppedge