ingredients

  • 4 tablespoons olive oil
  • 3 lb onions, thinly sliced
  • 6 cloves garlic minced, thickly sliced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh sage, chopped
  • ¼ teaspoon red pepper flakes
  • 1 ½ cup diced prosciutto, loosely packed
  • 1 tablespoon flour
  • 1 cup dry Marsala wine
  • 1 ½ cup crumbled Gorgonzola cheese
  • 5 cup chicken stock
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup croutons

directions

1. Heat the olive oil in a large stock pot or Dutch oven over
2. medium-high heat until sizzling, about 2 minutes. Add the onion, garlic,
3. thyme, parsley, basil, sage, red pepper flakes and 1/2 of the prosciutto.
4. Cook for 12 minutes, until the juices released by the onions have almost
5. cooked away and they are beginning to brown.
6. Stir in the flour and cook for 5 minutes to continue browning the
7. onions. Pour in the Marsala and 1/2 of the Gorgonzola and cook 2 minutes.
8. Add the stock, salt and pepper and bring to a boil. Reduce the heat and
9. simmer, uncovered, for 30 minutes.
10. To serve, spoon the soup into bowls and top with the remaining
11. prosciutto and Gorgonzola, and the croutons.

Categories

Web

MacGourmet downloadOnion Soup with Gorgonzola and Prosciutto. To import, drag image to your MacGourmet recipe box.

source

Nick Stellino

servings/yield

6 servings