Caramelised onion & barley soup with cheese croutons

2 of 5-a-day 2 servings 30-60 minutes 600 kcal or less bulk up soup calcium diet friend everyday and healthy filling french onion soup hearty soup mains toast croutons winter warmer

N/A

Source

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

Method

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.