Friday, January 9, 2009

Onion Soup with Fontina and Thyme

Cook Time: 34 min
Level: Easy
Yield: 4 servings


* 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


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.


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