One Pot Stop: Onion Soup with Fontina and Thyme

Yes, I know it’s practically May and that soup season may have passed, but these days I can’t help but make pots of warm, comforting bowls of soup – not so much because I’m craving something particularly warm or comforting but because they’re just so practical. I can make a quick-cooking batch one evening after class, and enjoy it for dinner that night—and two nights thereafter, and probably one afternoon for lunch as well. However, if I’m going eat soup for dinner(s), it needs to be hearty; something that will keep me full as I hole up in the library and crank out my very last few college papers.

That’s where Giada De Laurentiis’ Onion Soup with Fontina and Thyme comes in.

Rich, velvety and full of soft caramelized onions, this onion soup is at once sweet and savory, with fragrant fresh thyme and decadent Italian cheese that is melted and gooey. Plus, it is a cinch to pull together in just one pot in under an hour; just add thyme and broth once the onions have sweated and let the flavors marry. This recipe makes enough for four servings, so you should look forward to mid-week leftovers and no-cook mealtimes.

Maria Russo is a senior at Barnard College and thinks that the smell of caramelized onions is one of the sweetest things to come out of the kitchen. Read more . . .


Onion Soup with Fontina and Thyme
Serves 4
Recipe from Giada De Laurentiis, Food Network


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.

Originally posted on Monday, April 30th, 2012

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