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Sep 5, 2008

French Onion Soup with Fontina and Thyme


From Giada de Laurentis

3 T EVOO
2 large Vidalia onions, sliced
½ t salt
½ t freshly ground pepper
1 t fresh thyme
4 c beef broth
4 oz sliced fontina cheese
4 slices ciabatta bread, cubed


HEAT oil in a heavy medium saucepan over medium heat
ADD onions, salt, pepper
COOK, stirring occasionally until onions are tender (about 10 minutes)
ADD the thyme and broth
SIMMER uncovered until the onions are soft (about 15 minutes)
Divide the soup into your oven proof serving ramekins (I use small pyrex bowls)
Divide cubed bread among the dishes
TOP each with slices of fontina cheese
PLACE under broiler until cheese is golden and bubbly (about 4 minutes)
SERVE immediately
NOTE: you may be tempted to substitute the cheese for a cheese that is more accessible. I highly recommend standing in line at the deli for fontina. It is the perfect creamy texture and subtle flavor for this recipe.

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