WHAT YOU'LL NEED
- 1 tablespoon Flora Buttery Spread
- 3 onions thinly sliced
- 1 clove garlic, minced
- 1 teaspoon fresh thyme
- 1 tablespoon dry sherry (optional)
- 3 cups (750ml) hot water
- 1 Continental Stock Pot Beef Salt Reduced
- 4 slices baguette lightly toasted
- 90 g grated Gruyere cheese
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
231kcal
Energy (kJ)
965kJ
Protein (g)
10.3g
Carbohydrate incl. fibre (g)
20.9g
Carbohydrate excl. fibre (g)
19.1g
Sugar (g)
4.5g
Fibre (g)
1.8g
Fat (g)
11.5g
Saturated fat (g)
5.4g
Unsaturated fat (g)
5.6g
Monounsaturated fat (g)
2.3g
Polyunsaturated fat (g)
0.6g
Trans fat (g)
0.1g
Cholesterol (mg)
25mg
Sodium (mg)
628mg
Salt (g)
1.57g
Vitamin A (IU)
221IU
Vitamin C (mg)
6.0mg
Calcium (mg)
261mg
Iron (mg)
0.97mg
Total
923kcal
3858kJ
41.1g
83.6g
76.5g
18.0g
7.1g
45.9g
21.6g
22.5g
9.3g
2.2g
0.2g
100mg
2512mg
6.28g
885IU
23.8mg
1044mg
3.87mg
Let's Get Cooking
- 1 Melt Flora® in heavy frying pan over a medium heat; cook onions, stirring frequently, for 15 minutes, or until golden Add garlic and thyme, stirring, for a further 10 minutes, or until onions are well browned and very tender, deglaze with sherry.
- 2 Add hot water and Stock Pot, scraping any brown bits from the base of the pan. Simmer uncovered for 10 minutes.
- 3 Arrange four small soup bowls on a baking tray. Ladle soup into bowls, then top with a slice of bread topped with cheese. Place tray under a preheated grill for 1 minute, or until cheese is golden.