4 tablespoons unsalted butter, softened, for spreading on baguettes
4 tablespoons unsalted butter for sautéing onions
5 large vidalia onions, cut in half and then sliced thinly
4-5 fresh thyme sprigs, plus more for garnishing
Salt and freshly ground black pepper, to taste
2 good, crusty baguettes
2/3 cup pitted Kalamata olives, sliced
Shaved Parmigiano-Reggiano
Preheat the oven to 400 degrees F.
Heat the butter in a very large skillet over medium heat. Add the onions, thyme sprigs, salt and pepper and cook until the onions are sweet and golden brown, about 45 minutes or so, stirring occasionally until golden brown, watching carefully so they do not burn. Remove thyme sprigs and allow to cool. If refrigerated, be sure to drain the onions thoroughly before preparing toasts.
Meanwhile, holding the knife parallel to the cutting board, shave off the rounded top and bottom of the baguette with a serrated knife so that it lies flat. Then cut the baguette in half lengthwise to make 2 long slices of bread.
Put the bread slices on a baking sheet and spread with the softened butter. Top with a layer of caramelized onion and top with olives. If desired, drizzle with a little olive oil. Scatter shaved Parmesan over the top. Place in the oven and bake until the bread is crispy, about 10-12 minutes. Sprinkle with some fresh thyme leaves, then cut into serving pieces and serve hot.
Note: These should be assembled just before baking so that bread does not get soggy from the onions. Onions may be caramelized a day ahead.