Monday, April 4, 2011

Onion Soup

3 T 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, sliced
4 ounces sliced fontina cheese

Preparing the soup:
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.

Divide the soup between 4 ovenproof bowls. Place a slice of ciabatta on top of each, topped with slices of fontina cheese. Place under a broiler until the cheese is golden and bubbly, about 4 minutes.

Serves 4


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