Ingredients

• 3 tablespoons plus 6 teaspoons olive oil (preferably extra-virgin)
• 2 ounces pancetta, finely chopped
• 3 large red onions, thinly sliced
• 1 tablespoon minced garlic
• 1 tablespoon fresh lemon juice
• 1 teaspoon fennel seeds, crushed
• 2 teaspoons Sherry wine vinegar or balsamic vinegar
• 6 5 x 3 x 1/2 -inch slices country-style bread, toasted
• Chopped fresh parsley

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Instructions

1. Heat 3 tablespoons oil in large skillet over medium-high heat. Add pancetta; sauté 3 minutes. Add onions, garlic, lemon juice and fennel seeds; sauté until onions begin to brown, about 10 minutes. Reduce heat to medium; cover and cook until onions are tender, stirring occasionally, about 20 minutes. Remove from heat. Stir in vinegar. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat before continuing.)
2. Drizzle each toast slice with 1 teaspoon oil. Divide onion mixture among toasts. Sprinkle with parsley and serve.