Provençal cooking - pissaladière

This is a how-to video of someone's sweet great-grandmother, making one of the tastiest treats you will ever find. For years we would take the overnight train to Nice and walk to shop (at 7AM) that produced the best Provençal foods such as stuffed zucchini flowers, stuffed veggies and my favorite, pissaladière. It was impossible not to dive in to a slice of pissaladière first thing in the morning. The cute old couple finally retired a couple of years ago (had to be almost 90) and it's been impossible to find anyone, anywhere who can come close to their cooking. Everything else tastes life cafeteria quality so now I've been focusing on re-creating those tastes on my own.

This coming summer we'll be buying fresh zucchini flowers and other veggies and cooking with friends from Toronto who are coming over. We will also be attempting to master pissaladière, which is sort of like a pizza though there's no sauce and no cheese. In addition to the video here, I would add that the onions need to be cooked gently with plenty of olive oil, a bit of garlic and some rosemary. For me, the key is a thick layer of onions that are slightly caramelized. When done well, few foods can match this. You will smell like onions for a day or two but it's worth it.