After our festival of eating terribly we went the soup & salad route for supper. On the menu:
an interpretation of Giada's Onion Soup with Fontina & Thyme and a spinach salad.
How I made it at home:
2 Large Vidalia Onions
2 T Olive Oil
1 T Butter
1/2 t Kosher Salt
1/2 t Fresh Ground Pepper
1/4 t White Pepper
1 t Italian Seasoning Mix
4 C Beef Broth (I go with low sodium)
4 Slices Cibatta Bread, Cubed & Toasted (think croutons)
4 Oz Fontina Cheese (or more if you heart cheese like I do)
1. Place olive oil & butter in saucepan. Heat on medium until butter is melted. Add sliced onions, salt, and pepper until onions are caramelized and golden brown. (This takes a while, about 30 - 45 min.)
2. Add broth and other spices. Simmer until heated through.
3. Place soup into ramekins. Cover with bread cubes and fontina slices. Place in oven under broiler until cheese is melted and slightly browned. (stay right with it as the broiler works fast!)
ETA: I left out the # of onions ... whoops. Also: I deglazed the bottom of the pan before i added the broth with about 2 T of red wine.
2 years ago