Onion Soup with Gorgonzola and Prosciutto

Heat the olive oil in a large stock pot or Dutch oven over medium-high heat until sizzling, about 2 minutes. Add the onion, garlic, thyme, parsley, basil, sage, red pepper flakes and ? 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 ? of the Gorgonzola and cook 2 minutes. Add the stock, salt and pepper and bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes.

To serve, spoon the soup into bowls and top with the remaining prosciutto and Gorgonzola, and the croutons.