Directions:
- 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.)
- Drizzle each toast slice with 1 teaspoon oil. Divide onion mixture among toasts. Sprinkle with parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.7 Kcal (543 kJ) | ||
| Calories from fat | 90.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.09g | 16% | |
|---|---|---|---|
| Cholesterol | 7.56mg | 3% | |
| Sodium | 199.18mg | 8% | |
| Potassium | 151.73mg | 3% | |
| Total Carbs | 7.77g | 3% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 2.59g | 5% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 33.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 130.99 Kcal (548 kJ) | ||
| Calories from fat | 91.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.19g | 16% | |
|---|---|---|---|
| Cholesterol | 7.64mg | 3% | |
| Sodium | 201.17mg | 8% | |
| Potassium | 153.25mg | 3% | |
| Total Carbs | 7.85g | 3% | |
| Sugars | 3.12g | 12% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 2.61g | 5% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 33.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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