Ingredients per serve



Cheese Toast

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

A true French classic, with a delicious depth thanks to the addition of KNORR Intense Flavours Roast Umami. The slow cooking of onions brings out the sweetness and of course the soup wouldn’t be the same if not served with cheesy toast.



  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.