Happy Soup Wednesday! This is the first recipe in this series and it's the first soup using the homemade Vegetable Broth that I made.
Recipe from Kitch Me.
-3 tbsp olive oil
-2 large vidalia onion, sliced
-1⁄2 tsp kosher salt
-1⁄2 tsp black pepper, freshly ground
-1 tsp fresh thyme, leaves
-4 cup vegetable broth (Find my recipe for homemade broth here)
-4 slice ciabatta bread, cubed
-4 oz fontina cheese, sliced
-4 (1 1/2 cup) ovenproof ramekins
In a medium size heavy saucepan, heat olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add thyme and broth. Simmer, uncovered for about 15 minutes or until onions are tender.
Divide the soup between the ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Broil until the cheese is golden and bubbly, about 4 minutes. Serve immediately.
This soup was reminiscent of french onion soup without all of the work that goes into making that traditional recipe. Dave and I both enjoyed this, it was nice to use the homemade stock in a recipe. The fontina cheese melts wonderfully and is perfect for a recipe like this.