Italian Onion Soup With Fontina And Thyme

Name: Italian Onion Soup With Fontina And Thyme
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: American French Italian
Ingredients: 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)

10 MINPrep Time

35 MINCook Time

4Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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I absolutely love French Onion Soup, and this is sort of my Italian spin on it. What I love about this dish is it really is so simple, and just a few key ingredients shine - it's a great example that good food doesn't need to be complicated. This "Italian" Onion Soup uses Fontina cheese instead of the traditional Gruyere. Fontina is so buttery and nutty, and it just melts beautifully onto the cubes of ciabatta bread - which, by the way, I find a lot easier to eat than thick slices of bread that you'll usually find on classic French Onion Soup!

If time allows, you could go the long route and take the time to caramelize onions for 45 minutes to an hour, but I find that it still tastes rich and delicious with only 10-20 minutes of sauteeing on the stovetop. It makes this dish so much more doable for a weeknight when you don't have tons of time to spare. My secret is that I use sweet onions, such as Vidalia, because they have a lot more sugar and caramelize faster - you don't even need to cook them down that much to get a great, sweet flavor.

Italian Onion Soup

Italian Onion Soup With Fontina And Thyme

Servings

Prep Time

10 minutes

Cook Time

35 minutes

Image of Italian Onion Soup With Fontina And Thyme

Ingredients

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)

Instructions

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 10-15 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.

Nutrition

Nutrition Serving Size: 4
per serving: Calories; 337

Amount/Serving % Daily Value

Carbs: 26 grams
Protein: 14 grams
Fat: 20 grams
Saturated Fat: 7 grams
Cholesterol: 33 milligrams
Sodium: 1561 milligrams
Fiber: 2 grams
Sugar: 9 grams

nut free

3 comments

Jen B - Jun 09

This was really good! I did cook the onions down a bit longer and deglazed with a A little white wine… I had roasted garlic chibatta on hand.. Cubed and toasted under the broiler before I topped with cheese! Yum! 😋
LESLEE MANTEGANI - Jun 09

Are the bread cubes toasted first then topped with cheese ?
Eddie Boothman - Jun 09

I can't wait to try this. I'll need to sub veggie broth for beef but it looks so good!