Onion Soup w/Mozzarella Cheese
- Number of Servings: 4
Ingredients
3 tablespoons olive oil2 large Vidalia onions, sliced1/2 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1 teaspoon fresh thyme leaves4 cups beef broth4 slices ciabatta bread, cubed4 ounces sliced fontina cheeseSpecial 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.
Serving Size: Makes 4, 1 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user BNP112808.
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.
Serving Size: Makes 4, 1 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user BNP112808.
Nutritional Info Amount Per Serving
- Calories: 315.6
- Total Fat: 18.3 g
- Cholesterol: 20.0 mg
- Sodium: 1,435.4 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 3.5 g
- Protein: 13.7 g
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