Ingredients for Onion Soup With Fontina And Thyme Everyday Italian
- 2 tablespoons olive oil
- Vidalia Onions
- Kosher Salt
- Fresh Ground Black Pepper
- Fresh Thyme Leave
- Beef Broth
- Ciabatta
- 4 ounces Fontina cheese, sliced
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How to Make Onion Soup With Fontina And Thyme Everyday Italian
- Preheat your broiler.
- In a medium, heavy saucepan, heat the 2 tablespoons of olive oil over medium heat.
- Add the 2 large thinly sliced yellow onions, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, for about 10-12 minutes, until the onions are softened and lightly caramelized.
- Add the 2 sprigs of fresh thyme and 4 cups of broth. Bring to a simmer, then reduce heat and cook, uncovered, for about 15-20 minutes, or until the onions are very soft and tender.
- Preheat oven to broil.
- Divide the soup evenly among 4 (1 1/2-cup) oven-proof ramekins.
- Divide the 4 slices of cubed bread evenly among the ramekins.
- Top each ramekin with slices of Fontina cheese, using about 1 ounce per ramekin.
- Place the ramekins on a baking sheet and broil for 2-3 minutes, or until the cheese is golden brown and bubbly.
- Carefully remove from oven and let cool slightly before serving. Enjoy immediately!
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
14g
Fat
34g
Carbs
2g