My mom taught me an appreciation of French Onion soup when I was younger. As I got older, I always thought that French Onion soup was daunting and who am I to attempt and resigned to only order it when I was out for dinner.
That was until I was watching Everyday Italian and Giada de Laurentiis made her Onion Soup with Thyme and Fontina. It was like the beloved French Onion but kicked up Italian style. And, it wasn’t as complicated as my mind tended to think. Even I could do this!
This soup is in my arsenal. It’s super easy to make, always garners compliments galore and is comfort food that is perfect for these cold winter months.
Slightly adapted from [Giada de Laurentiis|http://www.foodnetwork.com/recipes/giada-de-laurentiis/onion-soup-with-fontina-and-thyme-recipe.html" target="_blank]
This Onion Soup has the flavors of the classic but with a savory Italian spin.
5 minPrep Time
35 minCook Time
40 minTotal Time
- 2 tablespoons of olive oil
- 2 large Vidalia onions, sliced thin
- 1/2 teaspoon of kosher salt
- 1/2 teaspoon of freshly ground black pepper
- 1 teaspoon of fresh thyme, chopped
- 4 cups if beef broth
- 4 slices of ciabatta bread, cubed
- 4 ounces of sliced fontina cheese
- Heat the broiler.
- Heat olive oil in a small dutch oven or medium heavy sauce pan, heat the olive oil over medium heat.
- Add the onions, salt and pepper.
- Cook the onions, stirring occasionally until the onions are tender and start to caramelize, about 10 minutes.
- Add the thyme and the beef broth.
- Simmer until the onions are soft, about 15 minutes more.
- Add the soup to 4 ovenproof ramekins or bowls.
- Top with some of the ciabatta bread cubes and top each bowl with a slice of the fontina cheese.
- Place under the broiler until the cheese is melted and bubbly and golden – about 2 – 4 minutes. Don't walk away – trust me on this.
- Serve while hot.
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