Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
4
Yield:
4 bowls
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Melt butter in a large skillet over medium-high heat. Add onion and sauté for 5 to 10 minutes, or until tender. Stir in thyme, then remove from the heat.
In a large pot over high heat, combine the consommé, bay leaves, and white wine. Bring to a boil, then reduce heat to low, stir in the sautéed onions, and cook until heated through, 10 to 15 minutes.
Ladle soup into four individual oven-safe bowls, filling each about 3/4 full. Top each bowl with two baguette slices and cover with mozzarella.
Bake in the preheated oven until mozzarella is melted and bubbly, 10 to 15 minutes.
Nutrition Facts (per serving)
| 662 | Calories |
| 27g | Fat |
| 69g | Carbs |
| 31g | Protein |
