Thursday, March 26, 2009
French Onion Soup
A quick version of French Onion Soup you can make during the week. This recipe makes about 4 bowls of soup.
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 slices fontina cheese
4 (1 1/2-cup) ovenproof ramekins
Heat the olive oil over medium heat in a medium-sized sauce pan. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions become tender (about 10 minutes). Add the thyme and beef broth. Simmer, uncovered, until the onions are soft (about 15 minutes).
Divide the soup between the 4 ovenproof ramekins - or just do 2 and save the rest of the soup for tomorrow. Divide the cubed bread among the ramekins. Top each with a slice of fontina cheese. Place under the broiler, until the cheese is golden and bubbly (about 4 minutes).