Green Beans with Golden Onions and Prosciutto

Fresh green beans only take moments to clean and cook, and they can be done a day ahead , if need be.  I think this is my favorite  way to prepare green beans, and like tossing in some yellow wax beans on the very rare occasions I can find them. I like to leave them whole but you can snap them in half  if you  prefer

Clean 2 lbs fresh green beans  (snap off the stem end) and  cook in a large pan of salted, boiling water  just until crisp tender...there's more cooking ahead. This should take about 4 minutes.  Drain and rinse with cold water to stop the cooking.  If you're not using them today, cover and refrigerate, but you'll need to bring them back to room temperature when you are ready to finish them.

Heat a 12" skillet over medium-low heat and then add 4 oz.  coarsely chopped prosciutto, saute about 3 minutes or  until crisp.  Remove and reserve.   Add 1 TB oil to the pan and add 2 onions, halved and sliced thinly.  Cook for 10 minutes, stirring occasionally, until golden, don't brown them, they should be translucent.

Add the room-temperature beans to the pan, along with 1/4 tsp black pepper  and stir; cook about 4 minutes or until beans are heated through.  Add the prosciutto  and serve to 8  lucky people.