Friday, August 16, 2013

Crostini w/ Balsamic Onions and Boquerones

I know some of you are anchovy haters. I'm sorry to hear that.

I have told you before, boquerones are little marinated Spanish white anchovies, no hairy prickly sides, no salty taste, they are sweet and mild.

They are 3 times the price of their brown hairy cousins (though I love them too), but worth the extra dough.


I had some yummy stale bread leftover, so toasted it up for the evening's crostini.

When is my crostini cookbook coming out?
I will keep you posted.

I have a million onions in the garden (maybe I am exagerating a little), but really, I have more than I know what to do with, so let's make some balsamic caramelized onions.

They are amazing on grilled cheese sammies too.

Here's how: (adapted from Food52)

1 cup onions (mixed variety is best, red/white/yellow)
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
1 garlic clove
1 teaspoon thyme leaves
good quality olive oil
a pinch of sea salt

Smash and roughly chop your garlic. Heat olive oil in a big pan over low heat, add thyme leaves and garlic to the pan and stir them to give their flavor to the oil.

Choose the biggest pan you have, I use a 14" skillet. Spread the onions in ONE LAYER, do not crowd or overlap them, or they will steam.

Add a pinch of sea salt to the onions and cook them until all the liquid has evaporated and the onions are soft, it will take 10-15 minutes.

Stir constantly to prevent from burning. After that add sugar and balsamic vinegar and cook stirring constantly for another 5-10 minutes until the onions caramelize.

You can store the onions for 2 weeks in the fridge.

Spread the cooled onions on toast and place a boquerone on top.

You'll be glad you did.


What's Cookin Stacey?? said...

Look sooo good Stacey!

Eileen said...

This sounds delicious! I also have a lot of onions now and finally, tomatoes!

Bites from life with the barking lot said...

I did something like this with garlic...this sounds interesting with the anchovies...

Karen (Back Road Journal) said...

I can almost hear the crunch of the bread. The combination of sweet caramelized onions has to go so well with the mild flavor of the white anchovy.

Anneli (Delicieux_fr) said...

I love all anchovies also. These mild marinated ones are so delicious on their own. Their brown hairy brothers are so strong that they put people off (not me!). These crostini sound like the perfect combo. I'd buy your crostini cookbook! x

Anonymous said...

Hi Stacey - I live in NJ too, may I ask where you are purchasing the boquerones?

Stacey Snacks said...


I usually buy them at Wine Library in Millburn. They have 2 good quality brands that are vacuum packed in the cheese section.
One is from Spain, the other Italy. I like them both.