RECIPE: REC: MINESTRA DI CIPOLLE E GORGONZOLA CON PROSCIUTTO

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* Exported from MasterCook *

MINESTRA DI CIPOLLE E GORGONZOLA CON PROSCIUTTO

Recipe By : marg in pa

Serving Size : 1 Preparation Time :0:00

Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method

4 tablespoons olive oil3 pounds onions thinly sliced

6 garlic cloves

1 tablespoon fresh thyme chopped

1 tablespoon fresh Italian parsley chopped

1 tablespoon fresh basil chopped

1 tablespoon fresh sage chopped

1/4 teaspoon red pepper flakes

1 1/2 cups diced proscuitto loosely packed

1 tablespoon flour

1 cup dry Marsala wine

1 1/2 cups gorgonzola cheese crumbled

5 cups chicken stock

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup croutons

Heat the olive oil in a large stock pot or Dutch oven set on medium high and heat until sizzling, about 2 minutes. Add the onions, garlic, thyme, parsley, 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.

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