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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Onion Soup with Fontina and Thyme Recipe

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This recipe for Onion Soup with Fontina and Thyme is from Papa's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Everyday Italian Giada with Papas additions
Ingredients:  
Ingredients:  
2 TBS Flour
½ tsp Sugar
3 TBS butter
5 TBS good brandy
1 cup dry white wine
1 TBS Olive Oil
2 large Vidalia onions, sliced
½ tsp kosher salt
½ tsp freshly ground pepper
½ tsp dried Thyme (or 1 tsp fresh Thyme)
4 cups beef broth
4 slices ciabatta bread, cubed
4 ounces sliced fontina cheese
Special equipment 4 1 ½ cup ovenproof ramekins
Directions:
Directions:
In a medium, heavy saucepan, heat the olive oil and butter over medium heat. Add the sugar, onions, salt and pepper. Cook, stirring occasionally, until onios are tender, sprinkle flour over and cook until soft, about 15 minutes.

Divide the soup between the 4 ovenproof ramekins. Top each with fontina cheese. Place under the broiler, until cheese is golden and bubbly, about 4 minutes. Serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
Papa loved onion soup, especially on chilly evenings. Enjoy!

 

 

 

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