Minestra Di Cipolle Con Gorgonzola E Prosciutto
Warm, comforting, and brimming with bold Italian flavors, Minestra di Cipolle con Gorgonzola e Prosciutto is a sophisticated twist on classic onion soup. This hearty recipe features a base of caramelized yellow onions enriched with garlic, fresh thyme, white wine, and a savory chicken or vegetable stock. The soup is elevated with pockets of creamy, tangy Gorgonzola cheese that melt into the broth, and it’s topped with crispy oven-baked prosciutto for an irresistible, salty crunch. Served alongside golden toasted baguette slices, this dish strikes the perfect balance between rustic simplicity and gourmet indulgence. Perfect for cozy dinners or an elegant starter, this onion soup transforms humble ingredients into a restaurant-worthy masterpiece.
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Recipe Information
Ingredients
- 6 medium Yellow onions
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves
- 1 teaspoon Fresh thyme
- 1 Bay leaf
- 6 cups Chicken or vegetable stock
- 1 cup Dry white wine
- 4 ounces Gorgonzola cheese
- 4 Prosciutto slices
- 8 Baguette slices
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Peel and thinly slice the yellow onions. Mince the garlic cloves.
In a large pot, heat the olive oil and butter over medium heat until melted and combined.
Add the sliced onions to the pot and sauté for 15-20 minutes, stirring constantly, until they are golden brown and caramelized.
Stir in the minced garlic, fresh thyme, bay leaf, salt, and black pepper. Sauté for 1-2 minutes until fragrant.
Deglaze the pot by adding the white wine, scraping up any browned bits from the bottom. Allow the wine to reduce for about 3-4 minutes.
Pour in the chicken or vegetable stock and bring the mixture to a gentle simmer. Cover the pot and let it cook for 20 minutes to meld the flavors.
While the soup simmers, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Lay the prosciutto slices on the baking sheet and bake for 8-10 minutes, or until crispy. Remove from the oven and break the prosciutto into small pieces once cooled.
On the same baking sheet, arrange the baguette slices and toast them in the oven for about 5 minutes, or until lightly golden.
Once the soup has simmered, remove and discard the bay leaf. Taste and adjust seasoning with more salt and black pepper if needed.
To serve, ladle the soup into bowls. Crumble the Gorgonzola cheese over the top and gently stir it in to melt slightly.
Sprinkle the crispy prosciutto pieces over the soup and serve with toasted baguette slices on the side. Optionally, garnish with fresh parsley.
Nutrition Facts
Calories |
2462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.6 g | 162% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 13141 mg | 571% | |
| Total Carbohydrate | 207.1 g | 75% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 34.3 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 919 mg | 71% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2322 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
