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Onion Soup with Fontina

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Onion Soup with Fontina is a rich, comforting twist on classic French onion soup, featuring deeply caramelized onions, savory broth, and a broiled topping of toasted bread and gooey Fontina cheese.

Ingredients

  • 4 large yellow or sweet onions, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 6 cups beef or vegetable broth
  • 1 tsp fresh thyme (or 1/2 tsp dried thyme)
  • 1 bay leaf
  • Salt, to taste
  • Black pepper, to taste
  • 1 baguette or crusty bread, sliced and toasted
  • 1 1/2 cups grated Fontina cheese

Instructions

  1. In a large pot or Dutch oven, melt butter with olive oil over medium heat.
  2. Add sliced onions and cook, stirring often, for 30–40 minutes until caramelized and golden brown.
  3. Stir in minced garlic and cook for 1 minute.
  4. Deglaze the pot with white wine (if using), scraping up browned bits. Simmer for 2–3 minutes.
  5. Add broth, thyme, bay leaf, salt, and pepper. Bring to a simmer and cook for 15–20 minutes. Remove bay leaf.
  6. While the soup simmers, toast the bread slices until golden and crisp.
  7. Preheat broiler. Ladle soup into oven-safe bowls, top each with toasted bread and a generous amount of grated Fontina.
  8. Place bowls under broiler for 2–4 minutes until cheese is melted and bubbly.
  9. Serve hot, garnished with fresh thyme if desired.

Notes

  • Use vegetable broth for a vegetarian version.
  • Deglaze with broth instead of wine if preferred.
  • Add mushrooms or pancetta for extra depth.
  • Make soup base ahead and add bread/cheese fresh before serving.

Nutrition

Find it online: https://thefamilycooking.com/onion-soup-with-fontina-2/