Red Onion Marmalade, Anchovy And Swiss Chard Flatbread Crostini

• For the crostini
• 3 Canola or sunflower oil
• 3 Large red onions
• 4 tablespoons Sugar
• 6 Anchovies, chopped
• 1 Bunch red or rainbow Swiss chard, leaves and stems separated
• 1 Turkish flatbread or french baguette, sliced and toasted
• 4 Tablespoons extra virgin olive oil
• For the pickled spinach stems
• 1 cup Red wine vinegar
• 1/2 cup Sugar
• Stems from one bunch of chard, sliced

1. Heat the oil in pan over medium heat, add the onions and cook until soft and translucent. Add the sugar and continue to cook until the onion mixture resembles marmalade. Add the achovies and cook until melted. Remove pan from the heat and allow the mixture to cool.
2. Blanch the chard leaves in boiling water for one minute and drain.
3. To make the pickled stems: bring the red wine vinegar and sugar to a low boil in a small saucepan. Once the sugar has dissolved, add the chard stems and turn off the heat. Allow the stems to pickle for about 15 minutes.
4. Spread the onion mixture onto the toasted bread and top with the blanched chard leaves. Sprinkle with the pickled stems and serve

crostini, sunflower oil, red onions, sugar, anchovies, red, turkish, extra virgin olive oil, stems, red wine vinegar, sugar, chard

Taken from food52.com/recipes/26420-red-onion-marmalade-anchovy-and-swiss-chard-flatbread-crostini (may not work)