Minestra Di Cipolle Con Gorgonzola E Prosciutto

Print PrintShare with Friends

Prep:

Didn't want to change the title - sounds lovely in Italian, and the soup is too wonderful to call anything else! Remarkaby easy recipe for a dish that is so company-worthy. For those in need of a translation - it's an onion soup with Gorgonzola and prosciutto (told you it sounded better in Italian ;-) ).

0
Yummies
Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   4 tablespoons olive oil
  • add   1/4 teaspoon red pepper flakes
  • add   2 tablespoons fresh Italian parsley
  • add   3 lbs onions
  • add   1 teaspoon rubbed dried sage
  • add   1/4 teaspoon black pepper
  • add   1/2 teaspoon salt
  • add   1 teaspoon dried basil
  • add   1 1/2 cups diced prosciutto
  • add   1 cup croutons
  • add   1 tablespoon flour
  • add   1 1/2 cups gorgonzola
  • add   1 cup dry marsala wine
  • add   5 cups chicken stock
  • add   1 teaspoon dried thyme
  • add   4 garlic cloves

Instructions

  1. 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
  2. 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.
  3. To serve, spoon into bowls and top with remaining prosciutto and gorgonzola and croutons.