Italian Onion Soup With Fontina And Thyme

Name: Italian Onion Soup With Fontina And Thyme
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 3 tablespoons olive oil; 2 large Vidalia onions (sliced); 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon fresh thyme leaves; 4 cups beef broth; 4 slices ciabatta bread (cubed); 4 ounces sliced fontina cheese; Special equipment: 4 (1 1/2-cup ovenproof ramekins)

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 4

Cost: $10.44 /serving

Author : Giada De Laurentiis

ciabatta dinner fall

Italian Onion Soup With Fontina And Thyme

Ingredients

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3 tablespoons olive oil2 large Vidalia onions (sliced)1/2 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1 teaspoon fresh thyme leaves4 cups beef broth4 slices ciabatta bread (cubed)4 ounces sliced fontina cheeseSpecial equipment: 4 (1 1/2-cup ovenproof ramekins)

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Instructions

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Step 1

In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10-15 minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.

Step 2

Divide the soup between the 4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler, until the cheese is golden and bubbly, about 4 minutes. Serve immediately.