Onion Soup With Fontina And Thyme Everyday Italian Recipes
ONION SOUP WITH FONTINA AND THYME (EVERYDAY ITALIAN)
Easy 5 minute prep; 34 minute cook time! Needs Special equipment: 4 (1 1/2-cup) oven-proof ramekins
Provided by joymaudjee
Categories Stocks
Time 39m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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. (10 mins).
- Add the thyme and broth. Simmer, uncovered, until the onions are soft. (15 mins).
- Divide soup between the 4 oven-proof 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 (4 mins).
- Serve immediately.
Nutrition Facts : Calories 245.6, Fat 19.8, SaturatedFat 6.9, Cholesterol 33.6, Sodium 1020.3, Carbohydrate 8.2, Fiber 1.1, Sugar 3.6, Protein 9.9
ONION SOUP WITH FONTINA AND THYME
Provided by Giada De Laurentiis
Categories appetizer
Time 39m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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. Serve immediately.
EVERYDAY ITALIAN LENTIL SOUP
Make and share this Everyday Italian Lentil Soup recipe from Food.com.
Provided by ellie3763
Categories Lentil
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy large pot over medium heat.
- Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes.
- Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes.
- Add the lentils and mix to coat.
- Add the broth and stir.
- Add the thyme sprigs.
- Bring to a boil over high heat.
- Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
- Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes.
- Season with salt and pepper, to taste.Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
Nutrition Facts : Calories 344.6, Fat 12.6, SaturatedFat 4.4, Cholesterol 14.7, Sodium 418.2, Carbohydrate 36.9, Fiber 8.3, Sugar 6.2, Protein 24.7
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