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Caramelised onion & barley soup with cheese croutons

Caramelised onion & barley soup with cheese croutons

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A star rating of 3.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal434
fat15g
saturates5g
carbs59g
sugars13g
fibre6g
protein15g
low insalt1.4g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2012

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A star rating of 3.8 out of 5.4 ratings
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