Roasted Anchovies with Caramelized Onion

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Pat the cleaned anchovies dry with paper towels and set aside on a plate.

   Tip: Dry fish prevents steaming and helps achieve a better roast with crisper skin.

2. 2

   Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook for 3-4 minutes, stirring occasionally until they begin to soften.

3. 3

   Reduce the heat to medium-low and continue cooking the onions for 25-30 minutes, stirring every 5 minutes. They should gradually turn deep golden brown and become very soft and sweet.

   Tip: Low and slow cooking brings out the natural sugars in the onions without burning them.

4. 4

   In the final 5 minutes of onion cooking, add the minced garlic and fresh thyme, stirring well to combine. Pour in the balsamic vinegar and let it reduce slightly.

5. 5

   While the onions finish, arrange the anchovies on a lined baking tray. Drizzle with the remaining 3 tablespoons of olive oil and season with sea salt and black pepper.

6. 6

   Roast the anchovies in the preheated oven for 8-10 minutes until their skin is slightly golden and the flesh is opaque and tender.

   Tip: Watch closely as anchovies cook quickly; they're done when just cooked through but still moist.

7. 7

   Transfer the roasted anchovies to a warm serving platter and top with the caramelized onion mixture, ensuring the aromatic oil coats everything.

8. 8

   Serve immediately with toasted crusty bread to soak up the fragrant oil and onion juices.

   Tip: This dish is best enjoyed warm, fresh from the oven.