Tuesday, November 29, 2011

Onion Soup with Fontina and Thyme

Since my father's been out of commission for quite some time and can't do a whole heck of a lot, I had an excuse to lay around all week and watch TV and keep him company. As we were watching we found some must try recipes from Giada.

On Sunday we had lunch before I headed back to school and mom made us two of the recipes we saw from the show, the first was French Onion Soup. They've been on a quest for a good make at home recipe and I think we found it!

Onion Soup with Fontina and Thyme
source: Food Network

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

1. 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.
2. 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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