Onion Soup with Fontina and Thyme
Marilyn
ingredients
- 3 T. olive oil
- 2 large Vidalia onions, sliced
- 1/2 t. salt
- 1/2 t. pepper
- 4 c. beef broth
- 4 slices ciabatta bread, cubed
- 4 oz. sliced fontina cheese
directions
- 1
In medium, heavy saucepan, heat olive oil over medium heat. Add onions, salt, pepper. Cook, stirring occasionally, until onions are tender, about 10 minutes. Add thyme and broth. Simmer, uncovered, until onions are soft, about 15 minutes.
- 2
Divide soup between 4 ramekins. Top each with cubed bread and slices of cheese. Place under broiler until cheese is golden and bubbly, about 4 minutes. Serve immediately.
notes
Recipe from Megan
Source: Marilyn
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