Roasted Anchovies with Caramelized Onion
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Easy
This is one of my favorite dishes to make when I want something elegant but effortless. Fresh anchovies are incredibly affordable and packed with omega 3 fatty acids that are wonderful for your heart and brain. The magic happens when you roast them alongside deeply caramelized onions that become sweet and almost jammy. Everything comes together in under an hour, and you need just a handful of pantry staples. Serve it on crusty bread and you've got a stunning appetizer or light meal that tastes like you spent hours in the kitchen.
Ella x
Ingredients
- 500 gramsfresh whole anchovies(gutted and cleaned)
- 4 mediumyellow onions(thinly sliced)
- 6 tablespoonsextra virgin olive oil
- 3garlic cloves(minced)
- 2 tablespoonsbalsamic vinegar
- 2 teaspoonsfresh thyme(leaves only)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 8 slicescrusty bread(for serving)
Detail level
Instructions
- 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
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
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
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
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
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
Transfer the roasted anchovies to a warm serving platter and top with the caramelized onion mixture, ensuring the aromatic oil coats everything.
- 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.
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