Onion Soup with Fontina and Thyme

Ingredients

• 4 cups beef broth 
• 0.5 teaspoon pepper black freshly ground
• 4 slices ciabatta bread cubed
• 4 ounces fontina sliced
• 1 teaspoon thyme leaves fresh
• 0.5 teaspoon kosher salt 
• 3 tablespoons olive oil 
• 2 large vidalia onions sliced

Equipment

• sauce pan
• ramekin
• broiler

Directions

1. Watch how to make this recipe.
2. In a medium, heavy saucepan, heat the olive oil over medium heat.
3. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes.
4. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.
5. Divide the soup between the 4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese.
6. Place under the broiler, until the cheese is golden and bubbly, about 4 minutes.
7. Serve immediately.