Minestra Di Cipolle Con Gorgonzola E Prosciutto

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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 ;-) ).

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Ingredients [?]

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  • 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


  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.