French Bread Pissaladiere

French Bread Pissaladiere
  • 4Servings


  • 3 tablespoons EVOO (extra-virgin olive oil)
  • 6 anchovy fillets
  • 3 large or 4 medium onions, sliced
  • 4 cloves garlic, chopped or thinly sliced
  • 1 tablespoon chopped fresh thyme or 1 teaspoon ground thyme
  • About 1/2 teaspoon dried oregano
  • Salt and pepper
  • 1 24-inch loaf crusty french bread, halved lengthwise and crosswise (or buy 2 smaller loaves to yield 4 individual foot-long sections)
  • 2 cups shredded gruyere or fontina val daosta cheese (from a 10-ounce brick)
  • 1/2 cup grated parmigiano-reggiano cheese


Preheat the oven to 325 degrees . In a large skillet, heat the EVOO, 3 turns of the pan, with the anchovies over medium heat until the anchovies are melted. Add the onions and garlic; season with the thyme, oregano and pepper. Increase the heat a bit and cook the onions, stirring frequently, until light caramel in color, about 20 minutes; season with salt.

Meanwhile, toast the bread on a baking sheet in the oven for 8 to 10 minutes.

Preheat the broiler. Top the toasted bread evenly with the onions and 2 cheeses. Brown under the broiler for 1 to 3 minutes.