4 tablespoons olive oil
3 pounds onions, thinly sliced
6 garlic cloves, thickly sliced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh sage
1/4 teaspoon red pepper flakes
1 1/2 cups diced prosciutto, loosely packed
1 tablespoon flour 1 cup dry Marsala wine
1 1/2 cups crumbled Gorgonzola cheese
5 cups chicken stock (see link)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup croutons
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.
Nick Stellino’s pungent soup was inspired by soup he tasted while on a trip to Northern Italy, a stone’s throw away from the Austrian border.