Date: Mon, 26.10.20 16:29
St. Nestor 06
Title: Nestor's Onion Soup w/Gorgonzola & Prosciutto
Categories: Vegetables, Herbs, Pork, Cheese, Chilies
Yield: 6 servings
4 tb Olive oil
3 lb Onions; thin sliced
6 cl Garlic minced; thick sliced
1 tb Fresh thyme; chopped
1 tb Fresh parsley; chopped
1 tb Fresh basil; chopped
1 tb Fresh sage; chopped
1/4 ts Red pepper flakes; or more
1 1/2 c Diced prosciutto; loose
1 tb Flour
1 c Dry Marsala wine
1 1/2 c Crumbled Gorgonzola cheese
5 c Chicken stock
1/2 ts Salt
1/4 ts Black pepper
1 c Croutons
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 1/2 of the prosciutto.
Cook for 12 minutes, until the juices released by the
onions have almost cooked away and they are beginning to
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 2 minutes.
Add the stock, salt and pepper and bring to a boil.
Reduce the heat and simmer, uncovered, for 30 minutes.
To serve, spoon the soup into bowls and top with the
remaining prosciutto and Gorgonzola, and the croutons.
RECIPE FROM: http://hectoprecipes.com
Uncle Dirty Dave's Archives
... Cooking is also about gardens, it doesn't all happen in restaurants.
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