Ingredients:
4 tablespoons olive oil
3 lbs onions, thinly sliced
4 garlic cloves
2 tablespoons fresh Italian parsley, chopped
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon rubbed dried sage
1/4 teaspoon red pepper flakes
1 1/2 cups diced prosciutto
1 tablespoon flour
1 cup dry marsala wine
1 1/2 cups gorgonzola, crumbled
5 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup croutons
Directions:
Heat the olive oil in a large stock pot or dutch oven set on medium high and heat till sizzling, about 2 minutes; add the onions, parsley, garlic, thyme, basil, sage, red pepper flakes and 1/2 the prosciutto; cook for 12 minutes till the juices released by the onions have almost cooked away and are
beginning to turn 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 into bowls and top with remaining prosciutto and gorgonzola and croutons.
Servings: 4-6
Time preparation: 10 min.
Time total: 60 min.