Ingredients Jump to Instructions ↓

  1. 4 tablespoons olive oil

  2. 3 pounds onions, thinly sliced

  3. 6 garlic cloves, thickly sliced

  4. 1 tablespoon chopped fresh thyme

  5. 1 tablespoon chopped fresh parsley

  6. 1 tablespoon chopped fresh basil

  7. 1 tablespoon chopped fresh sage

  8. º teaspoon red pepper flakes

  9. 1 ? cups diced prosciutto, loosely packed

  10. 1 tablespoon flour

  11. 1 cup dry Marsala wine

  12. 1 ? cups crumbled Gorgonzola cheese

  13. 5 cups chicken stock (see link)

  14. ? teaspoon salt

  15. º teaspoon black pepper

  16. 1 cup croutons

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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


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