Pan Roasted Italian Onions with San Danielle Ham & Shaved Pecorino

By katiemwilson

Ingredients

• 12 oz flat Italian onions or shallots, peeled
• 6-8 oz San Danielle ham, thinly sliced
• 4 oz Pecorino Romano
• 2 oz olive oil
• 1 t brown sugar
• 1 t thyme leaves
• 2 oz balsamic vinegar
• salt
• coarsly crushed peppercorns

Preparation

Step 1

Cook onions in olive oil over medium heat for 5 min. Add sugar, thyme, salt, pepper and 2 T water. Cover and cook slowly over low heat 30-35 min, stirring occasionally. Let onions caramelize and color. Add balsamic vinegar to pan. Stir well, remove from heat and cool. Preheat oven to 350. Put onions in a shallow, lidded casserole and bake for 15 min. Remove and arrange on a plate. Spoon balsamic dressing over the onions. Lay ham over onions, then cheese. Add more dressing and pepper. Serve with crusty bread.