Pissaladiere (Onion Tart)

• 1 half-cooked 9-inch pie shell
• 5 large onions, finely chopped
• 1 clove garlic, finely chopped
• 4 tablespoons butter
• Herb bouquet (parsley, bay leaf and thyme tied in a cheesecloth)
• Coarse salt
• Freshly ground white pepper
• Fresh thyme if available
• 8 canned anchovies
• 21 pitted black Nice olives

1. Melt the butter in a deep pan and soften the onions with the garlic.
2. Add the herb bouquet.
3. Cook very slowly for about an hour but do not allow to brown.
4. Remove the herb bouquet.
5. Reserve the onion mixture until ready to serve
6. Preheat oven to 350 degrees.
7. Put the onion mix in a saucepan and heat through.
8. Fill the pie shell and arrange the anchovies and olives on top and bake for 15 to 20 minutes.
9. Sprinkle with fresh thyme and serve hot or cold.

shell, onions, clove garlic, butter, bouquet, salt, freshly ground white pepper, thyme, anchovies, black nice olives

Taken from cooking.nytimes.com/recipes/5011 (may not work)