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

Directions

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.

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.