b'SERVES 6 6 tablespoons olive oil3 pounds white onions,thinly sliced6 garlic cloves, thickly sliced Heat the olive oil in a large stock pot or Dutch oven set on medium-high heat 1 tablespoon chopped fresh thyme until sizzling, about 2 minutes. Add the onions, garlic, thyme, parsley, basil, 1 tablespoon chopped fresh sage, red pepper flakes and half of the prosciutto. Cook for 12 minutes, until Italian parsley the juices released by the onions have almost cooked away and they are 1 tablespoon chopped fresh basil beginning to brown. Stir in half of the Gorgonzola and cook for 2 minutes. 1 tablespoon chopped fresh sage Pour in the Marsala and reduce by half; add the flour and stir well to combine tablespoonredpepperflakes with the ingredients in the pot. 1cupsfinelychoppedprosciutto, divided Add the stock, salt and pepper, and bring to a boil. Reduce the heat and 1 cups crumbled Gorgonzola simmer, uncovered, for 1 hour .cheese, divided 1 cup dry Marsala wine To serve, reheat, stirring well, over medium heat, then spoon the soup into 1tablespoonflour bowls and top with the remaining prosciutto and Gorgonzola, and croutons.5 cups chicken stockteaspoon salt teaspoon black pepper CHEFS TIP:1 cup croutons For a more elegant presentation, crisp the remaining prosciutto in some olive oil over medium heat for 2 to 3 minutes, stirring well, until it starts to brown. Using a slotted spoon, place the prosciutto pieces on a paper towel to drain the excess oil; set aside until youre ready to serve the soup, then garnish the soup with the crisped prosciutto.SUGGESTED WINE PAIRING: CENTINE ROSstep-by-step'