Caramelized Onion, Caper, & Sage Bruschetta
Let me get this little detail out of the way. It’s pronounced brew-sketta. Never brew-shetta, no matter what that sweet but not Italian-speaking server might call it. End of pronunciation rant.
I needed something to put on grilled bread. Onions in the pantry, sage in the garden, and the newly-arrived Pantellerian capers seemed like a good idea. Slice a couple of yellow onions and start cooking them slowly in extra virgin olive oil; caramelizing onions takes time, so plan on at least 40 minutes.
While the onions are cooking, chop a handful of fresh sage leaves and a couple of anchovies and add them to the pan. Rinse the salt from a tablespoon or two of Pantellerian capers, chop them coarsely if you want (spreads the capery goodness around and keeps the little spheres from rolling off the bread), and add. A few chopped cloves of garlic are a good idea, too.
Let everything cook over a low flame until the onions start to brown, stirring occasionally. Grill or toast some good bread, drizzle with a bit of extra virgin, top with the onions, sprinkle on a bit of flor de sal, and eat.