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Onion Soup with Fontina

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Onion Soup with Fontina is a rich and comforting twist on classic French onion soup, featuring deeply caramelized onions in a savory broth topped with nutty, melty Fontina cheese and crusty bread.

Ingredients

  • 4 large yellow onions, thinly sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme (or 1/2 tsp dried thyme)
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 4 cups beef broth (or a mix of beef and chicken broth)
  • Salt, to taste
  • Black pepper, to taste
  • 4–6 baguette slices or crusty bread
  • 1 1/2 cups Fontina cheese, shredded

Instructions

  1. In a large pot or Dutch oven, heat butter and olive oil over medium heat.
  2. Add the sliced onions and cook, stirring occasionally, for 30–40 minutes until deeply caramelized and golden brown.
  3. Stir in garlic, thyme, and bay leaf, and cook for 1 minute.
  4. Deglaze the pot with white wine, scraping up browned bits from the bottom.
  5. Add broth, bring to a simmer, and cook uncovered for 20–25 minutes. Season with salt and pepper to taste.
  6. Meanwhile, toast the baguette slices until crisp.
  7. Preheat the broiler.
  8. Ladle the soup into oven-safe bowls. Top each with a toasted bread slice and shredded Fontina cheese.
  9. Place bowls under the broiler for 2–3 minutes, until cheese is melted and bubbling.
  10. Serve hot, garnished with extra thyme if desired.

Notes

  • Use vegetable broth for a vegetarian version.
  • Add a splash of brandy or sherry for a deeper flavor profile.
  • Combine Fontina with Gruyère or mozzarella for a richer cheese blend.
  • Add a spoonful of flour while caramelizing onions for a slightly thicker soup.
  • Swap thyme with rosemary or sage for different herbal notes.

Nutrition

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