Ingredients

• 4 tablespoons butter
• 1 onion , sliced
• 0.5 teaspoons dried thyme
• 5 , 10.5 ounce
• 6 bays leaves
• 0.5 cups white wine , Optional
• 8 , 1/2-inch-thick slices
• 2 cups shredded mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 Bake in the preheated oven until mozzarella is melted and bubbly, 10 to 15 minutes.

Nutrition per serving