1 Juvela Gluten Free White or Fibre Part Baked Roll, cut into 4 slices
50g Gruyère cheese, grated
Melt the butter and oil in a large pan over a medium heat. Add the onions and salt, and simmer gently for 10 mins, stirring until softened. Reduce to a low heat, cover and allow to simmer gently for 15 minutes, stirring occasionally.
Add the garlic and cook for a further 10 minutes, stirring occasionally, until the onions are soft and caramelised.
Stir in the White Mix, increase the heat and add the wine; allow to bubble for a few minutes. Add the thyme and stock, bring to the boil, then allow to simmer for 25-30 minutes.
Lightly toast the part baked roll slices under a preheated grill.
Transfer the soup into 2 bowls and top each with 2 roll slices; sprinkle with grated cheese, then return to the grill for a couple of minutes until cheese is melted and golden.
Sprinkle with extra thyme leaves and season with freshly ground black pepper.