ITALIAN ONION SOUP
Number Of Ingredients 15
Steps:
- Combine the oil, onions, garlic, salt, thyme, wine and sherry vinegar in the slow cooker and stir to incorporate.
- Cover and cook on HIGH for 7 hours, stirring quickly every couple of hours.
- Add the broth, cover and cook on HIGH for 2 hours.
- Discard the thyme sprigs and stir in the lemon juice; taste and season lightly with salt and pepper.
- Preheat the oven to 400 degrees.
- Fill a large, straight-sided saucepan with 2 inches of water and bring to a boil over high heat.
- Arrange the bread slices on a rimmed baking sheet in a single layer.
- Toast (middle rack) for 4 minutes, turning them over once.
- Meanwhile, stir together the fontina and Parmigiano-Reggiano in a bowl. Top each toast with the cheese mixture, using all of it.
- Break the eggs into individual ramekins or small bowls. Remove the saucepan of boiling water from the heat. Working quickly, pour the eggs one by one into the water, cover and let stand (off the heat) for about 2 minutes, or until the whites are set and the yolks are still jiggly (if you desired a more well done egg, leave it in for another minute). Transfer with a slotted spoon to a shallow bowl as they are done.
- While the eggs are poaching, bake the fontina toasts (upper rack) for 2 minutes, or until the cheese has melted.
- To assemble, ladle the soup into individual bowls, Top each portion with an egg and a sprinkling of parsley or thyme. Serve hot, with two toasts per portion, for dunking.
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