Pan Roasted Italian Onions with San Daniele Ham and Shave Pecorino

12 oz. flat Italian onions or peeled shallots
6-8 oz. San Daniele ham or thinly sliced parmaham (prosciutto)
4 oz. mature pecorino romano cheese
1/4 c. extra virgin olive oil
1 tsp brown sugar
1 tsp thyme leaves
1/4 c balsamic vinegar
salt & coarsely crushed peppercorns

Heat oil, and stir in onion. Cover and cook over a medium heat 5 minutes. Add brown sugar, thyme leaves, salt & pepper and 2 TBS water. Cover pan and cook slowly, stirring occasionally for 30-35 minutes or until liquid caramelizes slightly & onions are soft with a little color.

Add balsamic vinegar to pan, stir well & remove it straight away from the heat. Cool. Can be prepared to this point in advance and stored in an airtight jar in the fridge.

Before serving, heat oven to 350F and place onions in a shallow lidded casserole for 15 minutes. Afterwards arrange them on a plate with a bit of the dressing spooned over it. Lay ham over the onions and use a potato peeler to shave the pecorino over it. Spoon a bit more dressing around plate and add crushed pepper. (From Delia Smith's Winter Collection Book and served with Le Caprice Restaurant in London).

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