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Ingredients

• 3 tablespoons extra virgin olive oil (EVOO)
• 6 anchovy fillets
• 3 large or 4 medium onions, sliced
• 4 cloves garlic, chopped or thinly sliced
• 1 tablespoon fresh thyme, chopped or 1 teaspoon ground thyme
• About 1/2 teaspoon dried oregano
• Salt and pepper
• 1 24-inch loaf crusty French bread, halved lengthwise and crosswise (or buy 2 smaller loaves to yield 4 individual foot-long sections)
• 2 cups Gruyère or Fontina Val d’aosta cheese (from a 10-ounce brick), shredded
• 1/2 cup grated Parmigiano Reggiano cheese

Description

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Rachael Ray