Tuscan Onion Soup - Palio Restaurant, New York - cooking recipe

Ingredients

2 tablespoons butter
1 tablespoon extra virgin olive oil
1 1/2 lbs white onions, peeled, thinly sliced
3/4 cup dry white wine
1 tomatoes, seeded, diced (about 1/2 cup)
4 cups low sodium chicken broth
1 ounce thinly sliced prosciutto, chopped
4 prosciutto, slices
1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
4 tablespoons finely grated parmesan cheese

Preparation

Melt butter with oil in heavy large pot over medium-high heat. Add onions and saute until golden brown, about 20 minutes. Add wine; simmer until wine evaporates, about 4 minutes. Add tomato and saute 1 minute. Remove from heat. Transfer 1 cup onion mixture to blender. Add 1 cup chicken broth and puree until smooth. Return puree to pot. Add remaining 3 cups broth, chopped prosciutto, and thyme. Bring soup to boil. Reduce heat to medium-low, cover, and simmer 30 minutes to blend flavors.
Meanwhile, preheat broiler. Place 4 prosciutto slices on baking sheet. Sprinkle each with 1 tablespoon Parmesan cheese. Broil until cheese melts and bubbles and prosciutto is crispy, about 1 minute. Cut each slice into 6 pieces.
Ladle soup into bowls and top each serving with prosciutto pieces.