Caramelised onion & barley soup with cheese croutons

Caramelised onion & barley soup with cheese croutons

3.5

(2 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 2

Nutty and nutritious barley adds real substance to this twist on classic French onion soup

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
434
protein
15g
carbs
59g
fat
15g
saturates
5g
fibre
6g
sugar
13g
salt
1.4g
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Ingredients

  • 1 tbsp olive oil
  • 2 medium onions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 6 thyme sprigs, chopped
  • good pinch sugar
  • 500ml vegetable stock
  • 60g barley
  • 60g cavolo nero or kale, thick stalks discarded and leaves sliced
  • 4 slices baguette, toasted
  • 4 tbsp grated Gruyère cheese

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Method

  1. Heat the oil in a saucepan, then add the onions, garlic, thyme, sugar and a good pinch of salt. Cook on a medium-low heat for 15-20 mins or until golden coloured. Add the stock and simmer for a further 10 mins.
  2. In a separate large saucepan of salted boiling water, cook the barley for 15 mins, adding the cavolo nero or kale for the final 3 mins of cooking. Drain and rinse under cold water, then add to the soup and warm through.
  3. Heat the grill. Top the toasted bread with cheese and place under the grill until it’s bubbly and melted. Serve in 2 large bowls with the cheesy croutons on top.

Recipe from Good Food magazine, January 2012

BBC GoodFood Magazine

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craftydawn's picture
craftydawn03:34, 29th Apr, 2012
4

This is a real quick & tasty meal (soup) I had everything in that was needed. I substituted the kale for the green cabbage & the Gruyere for Mature cheddar I had in. So, easy adaptable easy to cook and my hubby who is a big meat eater said it was tasty (high praise indeed) although you could if you so wished add some meat (left overs you had in) as well. Dawn xx

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