Pissaladière

Name: Pissaladière
Cuisine: French
Ingredients: 1 bay leaf; 1 teaspoon salt; 2 cloves garlic, minced; 8 large onions, sliced; Grated Parmesan cheese; 3 large fresh tomatoes; 1 (8-inch) pie shell or tartelettes; 1 (2-ounce) can flat anchovies; 12 small Greek-type black olives; ¼ teaspoon thyme; Dash of pepper; 2 tablespoons olive oil; ¼ pound butter

Onion Pizza

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

2 tablespoons olive oil
¼ pound butter
8 large oni

Starter
Lunch
Side dish
Main course
Pescatarian

Method

Combine olive oil and butter in large skillet. Add onions, garlic, thyme, bay leaf, salt, and pepper. Cover and cook over low heat for about 30 minutes, or until onions are translucent and golden. Discard bay leaf. Pour onions into a sieve to drain off the butter. Save butter to cook with.
Make pie shell or tartelettes from Bris