Onion Toasted Bread with Anchovies

Sauté the diced onion in the olive oil (1) until soft. Season with salt, sugar and pepper. Steam with the water for ten minutes with the lid closed, until they are soft but not falling apart.

Cut the olives from the stones, chop the capers. Mix both with the paprika pulp into the onions and cool.

Clean the anchovies, cut lengthwise and debone provided that necessary. Peel the garlic and press it through a press. Stir the olive oil (2) with the juice of one lemon. Season with pepper and garlic and mix with the anchovies.

Just before serving, cut the baguette into slices two centimeters thick and toast in the oven or on the top rack at 200 °C for eight to ten minutes. Form the onion mixture on the bread slices and garnish each with an anchovy fillet.

Tip: the onion mixture can be prepared up to one day in advance.

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