Onion Soup with Fontina and Thyme Everyday Italian
Cozy up with a bowl of rich and comforting Onion Soup with Fontina and Thyme, a delicious twist on the classic French favorite inspired by Italian flavors. This recipe elevates caramelized yellow onions with a hint of fresh thyme, a splash of dry white wine, and the savory depth of low-sodium beef broth. Topped with a crisp, toasted baguette slice and melted Fontina cheese, then broiled to golden perfection, this dish embodies both rustic charm and gourmet flair. Perfect for a chilly evening, this hearty soup pairs beautifully with a simple green salad or glass of wine. Ready in just over an hour, it's an elegant, satisfying meal that's surprisingly easy to prepare. Whether you're entertaining or indulging in a weeknight treat, this onion soup recipe is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon all-purpose flour
- 0.5 cup dry white wine
- 6 cups low-sodium beef broth
- 1 whole bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 6 pieces baguette, sliced and lightly toasted
- 1.5 cups Fontina cheese, shredded
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
Instructions
In a large Dutch oven or heavy-bottom pot, melt the butter and olive oil over medium heat.
Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 25-30 minutes, or until the onions are deeply caramelized and golden brown.
Add the minced garlic and fresh thyme leaves. Cook for 1-2 minutes, until fragrant.
Sprinkle the flour over the onion mixture and stir well to combine. Cook for 1-2 minutes to remove the raw taste of the flour.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes, until slightly reduced.
Stir in the beef broth and add the bay leaf. Bring the soup to a simmer, then reduce the heat to low and cover partially. Simmer for 20-25 minutes to allow the flavors to meld.
Season the soup with salt and black pepper, adjusting to taste. Remove and discard the bay leaf.
Preheat your broiler. Ladle the hot soup into oven-safe bowls and place a slice of toasted baguette on top of each bowl.
Sprinkle a generous amount of shredded Fontina cheese over the baguette slices.
Place the bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted and bubbly.
Carefully remove the bowls from the oven and let cool slightly before serving. Optionally, garnish with chopped parsley for a pop of freshness.
Nutrition Facts
Calories |
2528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 4758 mg | 207% | |
| Total Carbohydrate | 248.7 g | 90% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 32.7 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1560 mg | 120% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2049 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
