Preheat oven to 375 degrees F (190 degrees C).
Melt the butter in a large skillet over medium high heat. Place the onion in the butter and saute for 5 to 10 minutes, or until tender. Stir in the thyme and remove from heat.
In a large pot over high heat, combine the consomme, bay leaves and white wine, if desired. Bring to a boil, reduce heat to low, stir in the sauteed onions and allow to heat through, about 10 to 15 minutes.
Ladle soup into 4 individual oven-safe bowls, filling each about 3/4 of the way. Top each bowl with 2 slices of baguette bread and then cover each with the cheese.
Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly.
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|Serving Size: 1 Serving (577g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 197 (35%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 13.3g||67 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 65.9mg||20 %|
|Sodium 3508.2mg||121 %|
|Potassium 691mg||18 %|
|Total Carbohydrate 55.8g||16 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 53.2g|
|Protein 33.6g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 557
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