This seems to be Giada’s easiest recipe. I don’t usually make her food because it looks really complicated and she uses ingredients that are hard to find or extremely expensive. In this case, Super Walmart carries fontina cheese and it’s really reasonable.
Obviously from the pictures, I don’t have any ramekins so instead I used little foil bowls. I think I might invest in some though 🙂
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
– 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 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.
Linda’s Notes:
– This soup was GOOD. It is also filling enough to be a meal all by itself.
– Cutting down on the salt is a good idea… the cheese can add too much salt depending on how strong it is.
– Adding mushrooms to this would be wonderful I think!
Delusions of Chefery 