A Provencal onion tart! 3 large yellow onions 3 cloves garlic 3-4 Tbsp. olive oil 1 bay leaf 6 sprigs thyme salt 5-6 salt-packed (preferably) anchovies Prebaked 9-inch tart shell 1 small handful nicoise olives

Preheat oven to 350 F. Peel the onions and garlic and slice them very thin. Pour in enough olive oil to coat the bottom of a heavy pan; add the onions, garlic and herbs. Salt, cover, and stew over medium heat for 1 hour or more, stirring frequently, until onions are completely soft and reduced to about one third of their original volume. They should turn a pale golden color but not brown. Meanwhile, rinse and fillet the anchovies. Strain the onion mixture, reserving the liquid. Spread the onion over prebaked tart shell and garnish with anchovy and olives.Put into oven for 10 minutes to allow anchovies and olives to bake into onions. Just before serving drizzle tart with reserved onion liquid.

Serves 6.

adapted from Alice Waters's Chez Panisse Vegetables