Red Onion Marmalade & Prosciutto Bruschetta

2 tablespoons olive oil, divided
2 cups thinly sliced red onions
1 1/2 teaspoons golden brown sugar
2 tablespoons balsamic vinegar
Pinch of dried crushed red pepper
sliced or shredded mozzarella or ricotta(we thought a little Parmesan would also be a good addition)
6 to 8 thin slices prosciutto
baguette

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 16 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 to 2 minutes more. Season marmalade generously to taste with salt and pepper.

Meanwhile, set oven to low broil. Thinly slice baguette and brush with remaining 1 tablespoon of oil; sprinkle with salt. Spread onion marmalade over the bread, dollop cheese all over the onion layer and top with slices of prosciutto. Broil until caramelized and crusty.

Slow Cooked Beef

Ingredients:
1 whole sirloin or chuck roast
1/4 cup butter
2 whole large onion, sliced thick
3-4 cloves of garlic, peeled
1/2 cup soy sauce
1 cup red wine
1/2 tsp salt
2 cups water

Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown.

Set roast on top of the onions. Add all remaining ingredients. Cover pot and cook in 250 oven for 5 to 6 hours, or until beef is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender** Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour.

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A variation on this recipe is "slow-cooked chicken"

Substitute white wine for the red wine, omit the water, do not cover the dutch oven, and cook for about 3 hours at 275 or 300.