Onion Soup with Fontina and Thyme

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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