- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 medium onions, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, thinly sliced
- 6 thyme sprigs, chopped
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- good pinch sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 500ml vegetable stock
- 60g barley
There are two types of barley available- pot barley and pearl barley. Pot barley is the more…
- 60g cavolo nero or kale, thick stalks discarded and leaves sliced
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 4 slices baguette, toasted
- 4 tbsp grated gruyère cheese
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
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.
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.
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.