Caramelised onion & barley soup with cheese croutons

• olive oil↗1 tbsp tbsp
• medium onions↗2

  thinly sliced

• garlic cloves↗2

  thinly sliced

• thyme↗6

  sprigs, chopped

• sugar↗good pinch

  good pinch

• vegetable stock↗500ml ml
• barley↗60g g
• cavolo nero or kale↗60g g

  thick stalks discarded and leaves sliced

• 4 slices baguette↗

  toasted

• grated gruyère4 tbsp tbsp

  cheese

Step-by-step instructions

1. 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. 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. 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.