Veal, white onion and anchovy crostini | Gourmet Traveller

Ingredients

• 1 ficelle, thinly sliced diagonally (see note)
• 80 ml (1/3 cup) extra-virgin olive oil
• 450 gm veal fillet, trimmed
• ¼ cup coarsely chopped flat-leaf parsley
• 1 tbsp thyme leaves
• 1 anchovy fillet, finely chopped
• 1 lemon, finely grated rind and juice only
• White onion and anchovy paste
• 100 ml olive oil
• 2½ white onions, thinly sliced
• 2 garlic cloves, finely chopped
• 4 anchovy fillets
• 2 thyme sprigs