Ingredients Serves 4
| 3 tbsp olive oil |
| 2 large vidalia onion, sliced |
| 1⁄2 tsp kosher salt |
| 1⁄2 tsp black pepper, freshly ground |
| 1 tsp fresh thyme, leaves |
| 4 cup beef broth |
| 4 slice ciabatta bread, cubed |
| 4 oz fontina cheese, sliced |
| 4 (1 1/2 cup) ovenproof ramekins |
Directions
- In a medium size heavy saucepan, heat olive oil over medium heat. Add onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.
- Divide the soup between 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.
