Ingredients
4
4 servings
- •4 tablespoons butter
- •1 onion, sliced
- •0.5 teaspoon dried thyme
- •5 (10.5 ounce) cans beef consomme
- •6 bay leaves
- •0.5 cup white wine
- •1 French baguette, cut into 1/2 inch slices
- •2 cups shredded mozzarella cheese
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 662
- Carbohydrate: 69g
- Fat: 27g
- Fiber: 3g
- Protein: 31g
- Sugar: 5g
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