Première fournée de weston


Pissaladière on light rye bread crusts

For 4 people


  • 4 onions, thinly sliced
  • 30 ml of cold-pressed olive oil
  • 15 ml of raw sugar
  • Thyme, rosemary
  • Ground salt and pepper
  • 8 slices of light rye bread
  • 120 g of creamy goat cheese
  • Black olives
  • Fresh chives


  • Brown the onion in oil over low heat for about 30 minutes or until it caramelizes.
  • Add one or two tsp. of sugar to help it caramelize.
  • Add salt and pepper, and the herbs of your choice. Let cool.
  • Meanwhile, toast the bread then top with the caramelized onion, goat cheese and black olives.
  • Garnish with a fresh chive sprig.
  • Enjoy with your guests.