Minestra Di Cipolle Con Gorgonzola E Prosciutto |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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 ;-) ). Ingredients:
4 tablespoons olive oil |
3 lbs onions, thinly sliced |
4 garlic cloves |
2 tablespoons fresh italian parsley, chopped |
1 teaspoon dried thyme |
1 teaspoon dried basil |
1 teaspoon rubbed dried sage |
1/4 teaspoon red pepper flakes |
1 1/2 cups diced prosciutto |
1 tablespoon flour |
1 cup dry marsala wine |
1 1/2 cups gorgonzola, crumbled |
5 cups chicken stock |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 cup crouton |
Directions:
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.
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