Minestra Di Cipolle Con Gorgonzola E Prosciutto

• 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

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.

olive oil, onions, garlic, fresh italian parsley, thyme, basil, sage, red pepper, flour, marsala wine, gorgonzola, chicken stock, salt, black pepper, crouton

Taken from www.food.com/recipe/minestra-di-cipolle-con-gorgonzola-e-prosciutto-114868 (may not work)