Ingredients
2 tablespoons olive oil, plus more for drizzling
2 large onions, (about 2 pounds) sliced into 1/2-inch-thick rings
2 cloves garlic, chopped
1 tablespoon fennel seeds, optional
Coarse salt and ground pepper
3 tablespoons balsamic vinegar
4 thick slices country bread
1 pound thinly sliced leftover Grilled Butterflied Leg of Lamb
Preparation
Preheat oven to 350 degrees. In a large skillet, heat oil over medium heat. Add onions, garlic, fennel seeds (if using), and 2 tablespoons water; season generously with salt and pepper. Cover, and cook, stirring occasionally, until onions are caramelized, 25 to 30 minutes.
Raise heat to high; add vinegar and 2/3 cup water. Boil, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, 2 to 3 minutes. Drain onions in a sieve set over a bowl, reserving liquid.
Arrange bread slices on a baking sheet. Top each slice with lamb and onions, and drizzle with oil. Bake until heated through, about 5 minutes. Serve immediately, with reserved liquid spooned over top.
