Caramelized Onion and Sour Cream Spread

Ingredients

• 3 tablespoons olive oil
• 1/3 cup olive oil
• 1 large red onion, thinly sliced
• 1 large red bell pepper, thinly sliced
• 1/2 fennel bulb, cored,thinly sliced
• 2 teaspoons herbes de provence
• 1 teaspoon sugar
• 8 cloves garlic, finely chopped
• 1/3 cup sour cream
• 1 tablespoon drained capers
• 18 slices olive bread (4x1 1/2x1/4-inch each)

Directions

1. 1

   Heat 3 tablespoons oil in heavy large skillet over medium heat.

2. 2

   Add onion and next 4 ingredients.

3. 3

   Cover; cook until vegetables release their juices, stirring occasionally, about 12 minutes.

4. 4

   Uncover; sauté until juices evaporate, about 10 minutes.

5. 5

   Add garlic; cook until vegetables are very tender and just beginning to brown, about 12 minutes longer.

6. 6

   Cool completely.

7. 7

   Puree vegetable mixture and sour cream in processor until almost smooth.

8. 8

   Season generously with salt and pepper.

9. 9

   Transfer to bowl.

10. 10

    Sprinkle with capers.

11. 11

    Preheat broiler.

12. 12

    Arrange bread slices on baking sheet.

13. 13

    Brush both sides of bread slices with 1/3 cup oil.

14. 14

    Toast about 2 minutes per side.

15. 15

    Cool.

16. 16

    Serve with spread.

17. 17

    A combination of dried thyme, basil, savory and fennel seeds can be substituted for herbes de Provence.