Onion Soup with Fontina and Thyme

1. 1

   In a medium, heavy saucepan, heat the olive oil over medium heat.

2. 2

   Add the onions, salt, and pepper.

3. 3

   Cook, stirring occasionally, until the onions are tender, about 10 minutes.

4. 4

   Add the thyme and broth.

5. 5

   Simmer, uncovered, until the onions are soft, about 15 minutes.

6. 6

   Divide the soup between the 4 ovenproof ramekins.

7. 7

   Divide the cubed bread among the ramekins.

8. 8

   Top each with slices of fontina cheese.

9. 9

   Place under the broiler, until the cheese is golden and bubbly, about 4 minutes.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.