1. Arrange prosciutto over robusto cheese and top with onions and arugula. 2. Can also be toasted until cheese melts slightly. 3. To caramelize onions: 4. Thinly slice 2 pounds of spanish onions and toss with 2 tbsp olive oil in a small saucepan and set, covered, over very low heat. 5. Cook slowly, stirring occasionally, until the onions have given up their juices and begin to color (about 45 minutes). 6. Remove lid and up the heat to medium. Cook another 10-15 minutes stirring often until the onions are a deep caramel color. Drain and cool down. 7. Can be stored for up to 2 days. (Makes enough onions for 4-6 sandwiches). ---------------------------------------------------------------------------
Ingredients
