AT A GLANCE
This soup is a fairly classic Italian-style bread soup with cheese melted through the layers of sourdough. You could use any semi-firm cheese you like - cheddar or Gruyère would work well - while rye bread or miche instead of white sourdough would be lovely, too.
|01||Preheat oven to 200C. Rub bread slices well with cut sides of garlic cloves and set aside (discard garlic).|
|02||Heat butter and oil in a large casserole over medium-high heat, add onion and sauté until tender (5-10 minutes). Add cabbage and cook, stirring occasionally, until wilted and starting to caramelise (8-12 minutes). Transfer to a bowl.|
|03||Bring stock, wine and thyme to the boil in a saucepan over high heat, season to taste.|
|04||Meanwhile, layer bread, cheeses and cabbage mixture in the casserole, finishing with a scattering of cheeses. Pour hot stock over and bake uncovered, pushing bread down into stock occasionally, until cheese melts and bread is golden on top (30-40 minutes). Serve hot.|