Caramelised Onion & Barley Soup with Cheese Croutons

AuthorGeo FoodsCategory

Ingredients

 1 tbsp olive oil
 2 onions
 2 garlic cloves
 6 thyme sprigs
 · A pinch of sugar
 500 ml vegetable stock
 60 g barley
 60 g kale
 4 slices baguette
 4 tbsp gruyere cheese

Preparation

1

Heat the oil in a saucepan; add the onions, garlic, thyme, sugar and a good pinch of salt. Cook on a medium-low heat for 15-20 minutes or until golden coloured. Add the stock and simmer for a further 10 minutes. In a separate saucepan of salted boiling water, cook the barley for 15 minutes, adding the kale for the final three minutes of cooking. Drain and rinse under cold water, then add to the soup and warm through. Toast the bread, top with cheese and place under the grill until its melted. Serve the soup with cheesy croutons.

Related Recipes

Ingredients

 1 tbsp olive oil
 2 onions
 2 garlic cloves
 6 thyme sprigs
 · A pinch of sugar
 500 ml vegetable stock
 60 g barley
 60 g kale
 4 slices baguette
 4 tbsp gruyere cheese

Directions

1

Heat the oil in a saucepan; add the onions, garlic, thyme, sugar and a good pinch of salt. Cook on a medium-low heat for 15-20 minutes or until golden coloured. Add the stock and simmer for a further 10 minutes. In a separate saucepan of salted boiling water, cook the barley for 15 minutes, adding the kale for the final three minutes of cooking. Drain and rinse under cold water, then add to the soup and warm through. Toast the bread, top with cheese and place under the grill until its melted. Serve the soup with cheesy croutons.

Caramelised Onion & Barley Soup with Cheese Croutons

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