Bruschetta with anchovies and onions

I made this recipe one evening when I had several anchovies in the fridge and about three large onions that I didn’t want to go to waste. It doesn’t require much preparation, but you need to let the onions soften well, without rushing. Anchovies are easy to find, and the toasted bread really brings it all together at the end. It’s the kind of snack you can prepare the day before.

Quick Info

Total time: about 1 hour (plus chilling time in the fridge, ideally overnight)
Preparation time: 15 minutes
Cooking time: 30-35 minutes (for the onions and frying the anchovies)
Servings: 4-6, depending on the size of the bread slices
Difficulty: easy to medium, requires attention to the caramelization of the onions and frying the anchovies
Recipe type: cold snack, breakfast, brunch

Ingredients

500 g anchovies
3 large onions
2 bay leaves
salt
pepper
2 tablespoons vinegar
flour (for the anchovies)
olive oil (3-4 tablespoons for the onions)
sunflower oil (for frying the anchovies)
slices of bread

Instructions

1. Peel the onions and slice them thinly. Place them in a pan with 3-4 tablespoons of olive oil, the bay leaves, salt, and pepper to taste. Stir over low heat.

2. Allow the onions to sauté over very low heat for about 25-30 minutes, stirring occasionally. They should not brown, just become soft and sweet. If they seem to dry out, you can add a tablespoon of water or oil.

3. When the onions are almost done (soft and translucent), add the two tablespoons of vinegar. Let it simmer for another 1-2 minutes, then turn off the heat and let it cool.

4. Meanwhile, clean the anchovies: remove the head, intestines, and wash them well. Drain them, sprinkle with salt, then coat them in flour.

5. Heat a pan with sunflower oil (enough to cover the bottom of the pan with 1-2 fingers of oil). When the oil is hot, fry the anchovies on both sides for a few minutes until they develop a light golden crust. Do not overcrowd the pan. Remove them to a paper towel.

6. Take a deep dish (bowl or casserole with a lid). Layer fried anchovies, then sautéed onions. Continue alternating layers until all ingredients are used. The top layer should be onions.

7. Cover the dish and place it in the fridge, preferably overnight. The flavors will meld, and the onions will keep the anchovies tender.

8. The next day, serve the mixture on toasted bread or fresh bread, as preferred.

Why I make this recipe often

I love it because it’s a make-ahead recipe that can be stored in the fridge. It’s great for snacks or breakfast, especially in the summer. You can use fresh or frozen anchovies, and the combination of sweet-sour onions with fried fish works really well. It remains tasty even the next day.

Tips and Variations

Tips

- For the onions, choose yellow or white onions, as they are sweeter after sautéing.
- Don’t rush the low-heat stage; if the onions brown, the texture won’t be as pleasant.
- The flour for the anchovies can be sifted beforehand to avoid clumps.
- If you want to eliminate the fish smell from the kitchen, ventilate well immediately after frying.

Substitutions

- Anchovies can be replaced with small sardines or other small fish if you can't find anchovies.
- Olive oil can be substituted with sunflower oil for sautéing the onions, but the flavor will be more neutral.
- Regular vinegar can be replaced with apple cider vinegar for a milder note.

Variations

- You can add finely chopped garlic to the onions at the end, if desired, but it’s not necessary.
- If you prefer a tangier snack, you can increase the amount of vinegar.
- For a slightly spicy note, sprinkle a pinch of chili powder over the anchovies before layering with the onions.

Serving Ideas

- Serve on slices of whole-grain bread or toasted baguette.
- It also works well as part of a cold appetizer platter, alongside sliced tomatoes or cucumbers.
- You can sprinkle some chopped parsley on top for color, if you like.

Frequently Asked Questions

1. Can I use frozen anchovies?
Yes, just thaw and drain them well before frying. The taste is very similar to fresh anchovies, especially after sitting in the fridge with the onions.

2. What type of vinegar should I use for the onions?
Regular white vinegar works well. If you have apple cider vinegar, you can try that; it will be less acidic.

3. How long does the dish last in the fridge?
It can be stored for 2-3 days without any issues, in a covered dish.

4. Can I omit the bay leaves?
Yes, if you don’t like the flavor, you can leave them out. The onions remain tasty even without them.

Nutritional Values

Approximately, for a serving of bruschetta with anchovies and onions (about 150 g, with bread):

Calories: ~220 kcal
Protein: 13-15 g (mostly from fish)
Fat: 8-10 g (from frying the anchovies and the oil for the onions)
Carbohydrates: 20-25 g (from onions, flour, and bread)
Values may vary depending on how much oil remains on the fish and the type of bread used.

Storage and Reheating

The dish keeps well in the fridge, covered, for 2-3 days. I do not recommend reheating it – the taste is better cold, on toasted bread. If you want to bring it to room temperature, take the dish out 20-30 minutes before serving.

 Ingredients: 500 g anchovies, 3 larger onions, 2 bay leaves, salt, pepper, 2 tablespoons vinegar, wheat flour, olive oil, sunflower oil, slices of bread

 Tags:  bruschetta snack breakfast