- 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
ingredients
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. |
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