Pissaladière Tartlets

Ingredients

• 0.3 cup balsamic vinegar 
• 3 fillet anchovy canned chopped
• 1 teaspoon thyme leaves fresh chopped
• 0.3 teaspoon thyme leaves fresh
• 1 tablespoon olive oil 
• 0.3 cup niçoise olives pitted chopped
• 10 cup thinly onion vertically sliced ( 4 medium)
• 0.3 teaspoon salt 
• 0.5 ounce bread white very thin (such as Pepperidge Farm)

Equipment

• frying pan
• oven
• wire rack
• muffin liners

Directions

1. Heat olive oil in a large nonstick skillet over medium-high heat.
2. Add onion, and saut 10 minutes. Stir in salt and anchovies; saut 10 minutes. Stir in vinegar and chopped thyme. Reduce the heat to medium-low; cook 3 minutes or until liquid is absorbed, stirring frequently. Stir in olives. Cool to room temperature.
3. Preheat oven to 37
4. Trim crusts from bread; reserve crusts for another use. Lightly coat both sides of bread with cooking spray.
5. Place 1 slice into each of 24 miniature muffin cups, pressing bread into pan to form cups (bread tips will stick up).
6. Bake at 375 for 10 minutes or until dry and golden. Carefully remove the bread cups from pan; cool on a wire rack. Spoon 1 heaping tablespoon onion mixture into each bread cup.
7. Sprinkle evenly with whole thyme leaves.