Serves 6

Prep time 15 minutes

Cook time 35 minutes

Ingredients

3 Tbsp. unsalted butter

1 medium yellow onion, thinly sliced

1 cup thinly sliced carrots

1 cup thinly sliced celery

1/2 cup dry white wine or 2 Tbsp. dry sherry

1 large (8 oz.) Yukon gold potato, peeled and cut into 1/2-inch dice

7 cups water

6 Tbsp. College Inn® Savory Infusions® Beef and Caramelized Onion Base

4 fresh thyme sprigs, or 1/2 tsp. dried thyme

1/4 tsp. freshly ground black pepper

1 cup frozen peas

4 cups torn day-old crustless artisan-style bread (1-inch pieces)

2 Tbsp. extra-virgin olive oil

1 1/2 cups shredded Gruyere cheese (about 3.5 oz.)

Chopped fresh parsley, optional

Directions

  1. Arrange an oven rack in the upper position and heat oven to 350°F. Melt butter in a Dutch oven over medium-high heat. Add onions, carrots and celery and cook until softened, about 8 minutes, stirring occasionally. Add wine and cook until evaporated. Stir in potato, water, Savory Infusions, thyme and pepper; bring to a simmer. Lower heat to medium and simmer 15 minutes, adding peas during last 5 minutes of cooking.

  2. Meanwhile, on a rimmed baking sheet lined with foil, toss bread pieces with oil. Bake until golden brown and crisp, about 15 minutes, stirring once. Remove from oven.

  3. Meanwhile, on a rimmed baking sheet lined with foil, toss bread pieces with oil. Bake until golden brown and crisp, about 15 minutes, stirring once. Remove from oven.

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