1. 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 10minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15minutes.
2. Divide the soup between the four 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 4minutes. Serve immediately.
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|Serving Size: 1 Serving (2145g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 71 (25%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||10 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 6579.7mg||227 %|
|Potassium 1268.8mg||33 %|
|Total Carbohydrate 27.3g||8 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 25g|
|Protein 25.7g||37 %|
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Calories per serving: 286
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