Onion Soup with Fontina and Thyme

Name: Onion Soup with Fontina and Thyme
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H34M0.000S
Total time: P0Y0M0DT0H39M0.000S
Yield: 4 servings
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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Level: Easy
Total: 39 min

Prep: 5 min
Cook: 34 min

Yield: 4 servings

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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

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Watch how to make this recipe.

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.