Bruschetta With Onions And Olives

Preparation:

Preparation: Peel and slice the onions. In a non-stick pan, heat 4 tablespoons of olive oil, melt a tablespoon of anchovy paste and add the onions and 2 sprigs of crumbled thyme. Add salt and pepper and, stirring, let the onions soften and brown. With the heat off, add a handful of olives and a handful of chopped basil. Serve on slices of homemade or rye bread, toasted and spread with olive paté.