Wasa with Prosciutto, Manchego, & Caramelized Onions
So classic, it’s commonly known in Europe as the “original” crispbread. Baked to a golden color, this medium-bodied, natural sourdough flavor is derived from a unique blend of rye grains.
Made with:
Sourdough
Ingredients
FOR THE CARAMELIZED ONIONS:
1 TABLESPOON BUTTER
1 TABLESPOON OLIVE OIL
1½ POUNDS RED ONIONS, THINLY SLICED
½ TEASPOON SEA SALT
¼ CUP DRY WHITE WINE OR WATER
1 SPRIG ROSEMARY, STEM REMOVED AND LEAVES MINCED
FOR SERVING:
8 SOURDOUGH WASAⓇ
2OZ MANCHEGO, SHAVED WITH A VEGETABLE PEELER
8 THIN SLICES PROSCIUTTO
FRESHLY CRACKED BLACK PEPPER
How to:
1.
In a large skillet, heat butter and oil over medium-high heat. Add onions and salt and cook, stirring frequently, for 10 minutes. Reduce heat to medium-low and cook, stirring occasionally, until the onions are softened and browned, about 40 minutes.
2.
When the bottom of the pan is dark with caramelized onion juices, add the wine or water and use a wooden spatula to scrape up the brown bits. Once the wine or water has evaporated, remove onions from the heat and stir in rosemary and more salt if desired.
3.
Top each Wasa with 2 tablespoons caramelized onions, a couple of shavings of
Manchego, one slice of prosciutto, and black pepper. Serve immediately.
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