We bring the sun to the table with this recipe with aromatic flavours, typical of the South of France.

Ingredients :
<ul>
<li style="text-align: justify;">1 dough ball</li>
<li style="text-align: justify;">4 kg yellow onions</li>
<li style="text-align: justify;">1.5 tbsp brown sugar</li>
<li style="text-align: justify;">1 bunch of thyme</li>
<li style="text-align: justify;">4 bay leaves sauce</li>
<li style="text-align: justify;">1 sprig of rosemary</li>
<li style="text-align: justify;">10 marinated or salted anchovy fillets</li>
<li style="text-align: justify;">2 cloves of garlic</li>
<li style="text-align: justify;">extra virgin olive oil</li>
<li style="text-align: justify;">salt, pepper</li>
</ul>

Recipe :
Peel all the onions (little tip: put them in the fridge one night in advance, it will always help to cry less). Cut them in half, then slice them thinly, like extra thin half-millimeter strips.
Heat the olive oil in a large saucepan. Add the chopped onions and add the sugar, herbs, salt and pepper, then the chopped garlic on top. Mix well. Let the onions cook slowly: the first 5 minutes over high heat, stirring constantly, then over very low heat and covered until the onions are candied and nicely coloured.
Roll out the dough to a thickness of 2 mm then place the candied onions on top. Spread them with a wooden spoon and place the olives. Depending on taste, add the salted anchovy fillets before cooking.
Bake for about ten minutes in an oven at 200 &deg;C until the dough is nicely coloured on the sides, or even just starting to blacken, but no more. Remove from the oven, cut cleanly. It's ready.
For anchovy aficionados: when cooking the onions, add 6 salted anchovy fillets and 10 marinated anchovy fillets to make the pissalat, which you will spread in the same way as the candied onions.

Recipe to be found in the book <a href="https://editions.flammarion.com/bien-manger-bien-vivre-avec-les-nicois/9782080243300" target="_blank" rel="noopener">Eat Well, Live Well with the People of Nice</a> published by Flammarion, €25

How to make a real Mediterranean pissaladière?

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