Onion Soup with Fontina and Thyme

2014-04-21
  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 34m
  • Ready In : 39m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Truffled Fillet of Beef Sandwiches

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Mini Egg Salad Sandwiches

  • Spicy Pork Ribs

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

Method

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 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.

Leave a Reply

Your email address will not be published. Required fields are marked *