Ingredients per serve

+

Soup

Cheese Toast

  • Slices sourdough, thin 20.0 x
  • Grated gruyere 125.0 g
  • Thyme leaves 5.0 g

Preparation

  1. Soup

    • Melt butter in a large pan over medium heat. Add sliced onions and cook for 15-20 minutes until golden. Add crushed garlic and cook for another 2-3 minutes.
    • De-glaze pan with white wine then stir through 2 L water, bay leaves, thyme sprigs, KNORR Concentrated Liquid Stock, Chicken and KNORR Intense Flavours Roast Umami. Simmer soup over low heat for 45 minutes.
  2. Cheese Toast

    • Toast slices of sourdough until light golden.
    • Sprinkle with gruyere and thyme leaves. Season. Return and toast until cheese has melted.
  3. To Serve

    • Serve soup with cheese toast.
Home
Products
Recipes
Inspiration
Menu