1. In a medium, heavy saucepan, heat the olive oil over medium heat. 2. Add the onions, salt, and pepper. 3. Cook, stirring occasionally, until the onions are tender. (10 mins). 4. Add the thyme and broth. Simmer, uncovered, until the onions are soft. (15 mins). 5. Divide soup between the 4 oven-proof ramekins. 6. Divide the cubed bread among the ramekins. 7. Top each with slices of fontina cheese. 8. Place under the broiler, until the cheese is golden and bubbly (4 mins). 9. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
