Onion & Thyme

Tonight I made a quick variation on french onion soup. This isn't the french onion soup that you make when you're looking for that deep, rich, meaty flavor. This is the one you make when you've had a long Monday, and just need quick comfort. I ended up messing this recipe up (I initially forgot an onion...how do you forget an onion??), but it still turned out okay. My only recommendation is to stick to the quantity of olive oil they give in the recipe. When I backtracked I ended up adding too much, and mine came out oily.

This is a great, quick, weeknight meal. Shopping lists below.

Weeknight "French" Onion Soup (adapted a bit from here):

What You Buy:
2 Large Vidalia Onions, Sliced
1t Fresh Thyme
1 Container Beef Stock
Fontina Cheese
Ciabatta

What You Have:
3T Olive Oil
1t Salt
1/2t Pepper

To Make:
Heat olive oil in a medium saucepan. Add sliced onions, salt and pepper and sauté until softened a bit (10 minutes or less). Add the beef stock and the fresh thyme and cook at least 15 minutes. Serve with sliced fontina in the bowl and a side of crusty ciabatta (if you're lazy like me and don't feel like making the cheese crouton on top).