Name: Caramelised onion & barley soup with cheese croutons
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Cuisine: French
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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Caramelised onion & barley soup with cheese croutons

Caramelised onion & barley soup with cheese croutons

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 3.8 out of 5.4 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal434
fat15g
saturates5g
carbs59g
sugars13g
fibre6g
protein15g
salt1.4g

low

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.

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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