Onion Soup with Gorgonzola and Prosciutto

Minestra di Cipolle e Gogonzola con Prosciutto


4 tablespoons olive oil
3 pounds onions, thinly slices
6 garlic cloves, thickly slices
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh sage
1/4 tablespoon red pepper flakes
1 1/2 cups diced prosciutto, loosely packed
1 tablespoon flour
1 cup dry marsala wine
1 1/2 cups crumbled Gorgonzola cheeze
5 cups chicken stock
1/2 teaspoon salt
1/4 black pepper
1 cup croutons
Serves 6
Printable Version
Heat the olive oil in large stock pot or Dutch oven set on medium-high heat until sizzling, about 2 minutes. Add the onions, garlic, thyme, parsley, basil, sgae, red pepper flakes, and 1/2 of the prosciutto. Cook for 12 minutes, until the juices released by the onions have almost cooked away and they are beginning to brown. Stir in the flour and cook for 5 minutes to continue browning the onions. Pour in the Marsala and 1/2 of the Gorgonzola and cook for 2 minutes. Add the stock, salt and pepper and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes.
To serve, spoon the soup into bowls and top with the remaining prosciutto, Gorgonzola and croutons.
©2015 Nick Stellino Productions