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–+ servings
Italian Onion Soup with Fontina

Irresistible Italian Onion Soup with Fontina Bliss

This Italian Onion Soup with Fontina is a comforting bowl of caramelized onions and gooey cheese, perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Best Recipe Ideas
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons unsalted butter Adds richness; substitute with olive oil for dairy-free option.
  • 2 tablespoons olive oil Provides a base for sautéing.
  • 4 cups onions (yellow and red) The soul of the soup.
  • 2 cloves garlic (minced) Enhances flavor.
  • 1 teaspoon sugar Aids in caramelizing onions.
  • 6 cups beef or vegetable broth Use low-sodium for better salt control.
  • 1/2 cup dry white wine (optional) Adds acidity; replace with extra broth for non-alcoholic.
  • 1 teaspoon dried thyme Offers herbal notes.
  • 1 teaspoon dried oregano Contributes earthiness.
  • salt and pepper Essential for seasoning to taste.
  • fresh parsley (garnish) Provides color and freshness.
For the Topping
  • 1 cup Fontina cheese (grated) Melts beautifully; Gruyere can be used as a substitute.
  • 4 slices crusty bread Provides texture.
  • 1/2 cup Parmesan cheese (grated) Adds a salty kick.
  • fresh thyme leaves Optional garnish.

Equipment

  • Large Pot
  • Baking sheet
  • oven-safe bowls

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large pot over medium heat.
  2. Stir in 4 cups of thinly sliced onions along with 1 teaspoon of sugar and cook for 25-30 minutes until golden brown.
  3. Add 2 minced garlic cloves and sauté for 1-2 minutes until fragrant.
  4. Pour in 1/2 cup of dry white wine and let it simmer for 5 minutes to deglaze the pot.
  5. Incorporate 6 cups of broth, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano, seasoning with salt and pepper.
  6. Lower the heat and simmer for an additional 15 minutes.
  7. Preheat your oven to 400°F (200°C).
  8. Toast sliced crusty bread on a baking sheet for about 10 minutes until golden and crispy.
  9. Ladle the hot soup into oven-safe bowls.
  10. Top each bowl with a piece of toasted bread, grated Fontina, and Parmesan cheese.
  11. Broil the bowls in the oven for 3-5 minutes until the cheese is melted and bubbly.
  12. Garnish with fresh parsley and thyme leaves and serve immediately.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 36gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 680mgPotassium: 500mgFiber: 2gSugar: 6gVitamin A: 8IUVitamin C: 12mgCalcium: 25mgIron: 3mg

Notes

Be patient while caramelizing the onions for optimal flavor.

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