Caramelised Onion & Barley Soup with Cheese Croutons

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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 toasted baguette
• 4 tbsp grated Gruyère cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large saucepan over medium-low heat. Add the sliced onions and cook, stirring occasionally, for about 15 minutes until soft and golden.

2. Stir in the sliced garlic, chopped thyme and sugar. Cook for 5 more minutes, stirring often, until the onions are deep golden and caramelised.

3. Add the barley and the vegetable stock. Bring to a boil, then reduce the heat and simmer gently for about 20 minutes until the barley is tender.

4. Stir the sliced cavolo nero or kale into the soup and simmer for 3 to 4 minutes until wilted.

5. While the soup simmers, arrange the toasted baguette slices on a baking sheet and sprinkle each with grated Gruyère. Grill for 1 to 2 minutes until the cheese melts and bubbles.

6. Ladle the soup into bowls and top with the cheese croutons. Serve hot.