Ingredients
2 medium onions, thinly sliced
1 bay leaf
3 tablespoons extra-virgin olive oil
1/4 cup dry white wine
1/4 cup white balsamic vinegar, or white-wine vinegar
1/4 cup golden raisins
1/4 cup pine nuts, toasted until golden
Coarse salt and freshly ground pepper
1 head radicchio, preferably radicchio di Treviso, thinly sliced crosswise
18 thin slices baguette
36 oil-packed white-anchovy fillets (about 4 ounces)
Preparation
Cook onions with bay leaf in oil over medium heat until soft, about 10 minutes. Remove pan from heat, and add wine and vinegar. Return to heat, and bring to a simmer, cooking until liquid has almost evaporated, about 7 minutes. Stir in raisins and pine nuts, and season with salt and pepper. Let stand until cool; discard bay leaf.
Place a small amount of radicchio on each slice of bread. Top with a spoonful of onion mixture. Remove anchovies from oil, and place 2 on each slice.
