One-pot chicken chasseur
This French bistro classic is easy to make at home and fabulous with creamy mash or crusty bread
Caramelised onion & barley soup with cheese croutons
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp olive oil
- 2 medium onionsthinly sliced
- 2 garlic clovesthinly sliced
- 6 thymesprigs, chopped
- good pinch sugar
- 500ml vegetable stock
- 60g barley
- 60g cavolo nero or kalethick stalks discarded and leaves sliced
- 4 slices baguettetoasted
- 4 tbsp grated gruyèrecheese
Nutrition: per serving
- kcal434
- fat15g
- saturates5g
- carbs59g
- sugars13g
- fibre6g
- protein15g
- salt1.4glow
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.
