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Giada. French. Hmmmmmmmmmmm..........
Well, the theme at I Heart Cooking Club is preparing one of Giada's recipes that is not Italian. It was a toss up between a Greek Caponata and this French Onion soup.
Since the weather has been getting cooler..........soup wins. We all love soup anyway :-)
3 tablespoons olive oil
2 large Vidalia onions, sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
4 cups beef broth
4 slices ciabatta bread, cubed
4 ounces sliced fontina cheese
Special equipment: 4 (1 1/2-cup) ovenproof ramekins
In my 6 quart dutch oven I heated 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. Serve immediately.
Surf over to I Heart Cooking Club and see some other non-Italian Giada creations.
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