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1
For the Onions:
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2
Remove the shoot and base of the onions.
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3
Peel off the onion skin and cut the onions from pole to pole.
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4
Cut the onion into 1/4-inch slices.
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5
Add the olive oil to a large saute pan over medium heat, then add the onions and season with the salt.
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6
Cook until the onions begin to wilt, about 30 minutes, stirring every 15 minutes to prevent sticking.
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7
Reduce the heat to low and continue to stir every few minutes as the onions reduce in size.
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8
If necessary, deglaze the pan with balsamic vinegar or water.
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9
Continue cooking until the onions are dark brown.
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10
Turn off the heat and scrape up any bits that are stuck to the bottom of the pan.
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11
Allow the onions to cool.
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12
Cook's Note: The onions can be transferred to an airtight container and will keep, refrigerated, for up to 1 week.
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13
For the Frittata:
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14
Preheat the oven to 350 degrees F.
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15
In a small bowl, add the eggs, milk, and salt and mix to combine.
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16
Remove the paper from the prosciutto and stack the slices.
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17
Chop the prosciutto into 1/2-inch pieces.
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18
Add the butter to an oven-safe 10-inch pan over medium heat.
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19
Once the butter has melted, add the olive oil and reduce the heat to medium-low.
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20
Pour the egg mixture into the pan.
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21
When the eggs start to set, about 10 minutes, add the Parmesan and prosciutto.
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22
Stir gently and dot the top with the goat cheese.
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23
Bake in the preheated oven until the frittata is set and the goat cheese is melted, about 15 to 20 minutes.
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24
Remove from the oven and using a rubber spatula, loosen the frittata from the sides of the pan.
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25
Slide it onto a cutting board and cut into wedges.
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26
Arrange the wedges on a serving platter and top with caramelized onions and thyme leaves before serving.
