Caramelized Onion and Olive Bread
What could possibly be better than garlic bread topped with caramelized onions and Kalamata olives? A young boy once asked me to teach him how to make my Chicken Parmesan. We spent the afternoon in the kitchen together. It always amazes me how much you learn about a person of any age when cooking with them.
We invited his family to dinner so that they could enjoy the magnificent bounty he had prepared. The bread went so fast we both looked at one another and said, “We should have made more!” So, now you know, when making this bread for guests…make more!
1 loaf of your favorite Italian bread cut in half lengthwise
1 stick of softened butter or brush extra virgin olive oil on each side of your bread
Garlic powder or roasted garlic*
2 tbsp. extra-virgin olive oil
1 tbsp. butter
2 Vidalia onions, cut in half and sliced
1 c. Kalamata olives, rough chopped
In a sauté pan over low heat, cook onions low and slow in olive oil and butter over medium high heat until caramelized; stirring constantly. Cooking the onions slowly and perhaps with a teaspoon of sugar will help caramelize them.
Using a serrated knife, cut the bread in half lengthwise and lay on a baking stone or sheet. Lay bread crust side down. Spread softened butter all over both sides. Sprinkle garlic powder or spread roasted garlic on the bread. Top with caramelized onions and Kalamata olives. Bake in a 400 degree oven for 7 to 10 minutes or until the bread is lightly browned. Patience is needed!
Tip: Roasting garlic is easy! Simply cut the top of your garlic bulb with a serrated knife, place in foil, drizzle with olive oil and sprinkle with salt and pepper. Close foil and bake in a 350 degree for about 30 minutes or until roasted, brown and soft! Squeeze cloves out and spread over the bread! YUM!