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Serves 6
40 min.
I add flavor to this soup by adding in thyme and white wine, season generously with salt and pepper
3 tablespoons butter
2 pounds spring onions, bulbs sliced
1 1/2 pounds sweet onions, sliced
3 cloves garlic, chopped
2 tablespoons vegetable bouillon base
4 cups toasted pumpernicklet bread cubes
3/4 cup shredded white cheddar
2 tsp thyme, minced
splash of dry white wine
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1st Keep
 Adam.R.Hill
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