If brunch is half breakfast, half lunch - and better than both -then this sweet, slow-cooked onion with Italian prosciutto on hot toast is perfect brunch material. You can use Spanish jamon serrano if you prefer.
Peel the onions and slice finely into rings. Melt the butter with the oil in a heavy-based fry pan, add the onions, sea salt, pepper and rosemary and cook gently for 20 minutes, tossing occasionally, until soft and translucent.
Turn up the heat, add the white wine, and allow it to bubble and reduce, stirring well. Lower the heat and cook for a further 10 to 15 minutes until the onions are soft and gooey. Add the wine vinegar, and toss well. You can leave the onions as they are, which I prefer, or puree them in a food processor and reheat the puree.
Toast or grill the bread on both sides. Pile a generous amount of sweet onions on the toast and top with folded slices of prosciutto. Tuck in the rosemary sprigs and serve.
© 2002 Jill Dupleix. All rights reserved.