Caramelised onion & barley soup with cheese croutons

Caramelised onion & barley soup with cheese croutons

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(3 ratings)

Prep: 10 mins Cook: 35 mins

Easy

Serves 2
Nutty and nutritious barley adds real substance to this twist on classic French onion soup

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal434
  • fat15g
  • saturates5g
  • carbs59g
  • sugars13g
  • fibre6g
  • protein15g
  • salt1.4g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 medium onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, thinly sliced
  • 6 thyme sprigs, chopped

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • good pinch sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 500ml vegetable stock
  • 60g barley
    Barley

    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
    Kale

    Kale

    kay-el

    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

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

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.

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Comments (2)

AyshaC's picture
4

A tasty, filling soup with a range of textures. Delicious with the cheese croutons and the soup itself froze well.

craftydawn's picture
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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