Preparation info
  • Serves


    • Difficulty


    • Ready in

      4 hr

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

I love the strong flavours of this dish, which combines two of my personal addictions: anchovies and olives. Use the best olives you can find – in the south of France there are olive markets which sell hundreds of differently spiced varieties – and those fat brown anchovies preserved in salt rather than oil.


  • 6 tbsp olive oil, plus extra for brushing
  • 25 g butter
  • a bu


Warm 2 tablespoons of the olive oil and melt the butter in a large saucepan over a low heat. Strip the thyme leaves from the stalks and add about half to the pan. Add the onions – it is important that the onions are very finely sliced – and cook over a low heat for 1 hour, stirring occasionally: the