Red Onion Crostini

• 3 tablespoons plus 6 teaspoons olive oil (preferably extra-virgin)
• 2 ounces pancetta, finely chopped
• 3 large red onions, thinly sliced
• 1 tablespoon minced garlic
• 1 tablespoon fresh lemon juice
• 1 teaspoon fennel seeds, crushed
• 2 teaspoons Sherry wine vinegar or balsamic vinegar
• 6 5 x 3 x 1/2 -inch slices country-style bread, toasted
• Chopped fresh parsley

1. Heat 3 tablespoons oil in large skillet over medium-high heat.
2. Add pancetta; saute 3 minutes.
3. Add onions, garlic, lemon juice and fennel seeds; saute until onions begin to brown, about 10 minutes.
4. Reduce heat to medium; cover and cook until onions are tender, stirring occasionally, about 20 minutes.
5. Remove from heat.
6. Stir in vinegar.
7. Season with salt and pepper.
8. (Can be made 1 day ahead.
9. Cover; chill.
10. Rewarm over medium-low heat before continuing.)
11. Drizzle each toast slice with 1 teaspoon oil.
12. Divide onion mixture among toasts.
13. Sprinkle with parsley and serve.

olive oil, pancetta, red onions, garlic, lemon juice, fennel seeds, sherry wine vinegar, countrystyle bread, fresh parsley

Taken from www.epicurious.com/recipes/food/views/red-onion-crostini-5394 (may not work)