Ingredients

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

Onion Soup with Gorgonzola and Prosciutto

Minestra di Cipolle e Gogonzola con Prosciutto

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.