Prep Time::15 mins
Cook Time::30 mins
Total Time::45 mins
Servings::4
Yield::4 bowls
Ingredients
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4 tablespoons butter
1 onion, sliced
½ teaspoon dried thyme
5 (10.5 ounce) cans beef consommé
6 bay leaves
½ cup white wine (Optional)
8 (1/2-inch-thick slices) French baguette
2 cups shredded mozzarella cheese
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.