Bread and Cabbage Soup with Fontina and Thyme

Ingredients

• 400 gm day-old crusty white sourdough bread, thickly sliced
• 2 garlic cloves, halved
• 30 gm butter, coarsely chopped
• 1 tbsp grapeseed oil
• 1 onion, thinly sliced
• 600 gm cabbage (about ½), coarsely chopped
• 1.5 litres (6 cups) chicken or vegetable stock
• 200 ml dry white wine
• 1 tsp thyme
• 300 gm Fontina, coarsely grated
• 100 gm parmesan, finely grated