INGREDIENTS

• 3 tablespoons olive oil
• 2 large Vidalia onions sliced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves
• 4 cups beef broth
• 4 slices ciabatta bread cubed
• 4 ounces sliced fontina cheese
• Special equipment: 4 1 1/2-cup ovenproof ramekins