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Barley and onion soup with Welsh rarebit

Barley and onion soup with Welsh rarebit

This soup is ideal for freezing.

  • Serves 4
  • More than 1 hour


  • Vegetable oil
  • 4 onions, thinly sliced
  • 2 rashers (about 50g) PnP back bacon, finely chopped
  • 1 Tbsp (15ml) thyme leaves, chopped
  • 1 garlic clove, crushed
  • 1 cup (250ml) pearled barley
  • 2 beef stock cubes dissolved in 5 cups (1.25L) boiling water
  • Salt and milled pepper
  • 2 PnP bakery rolls, halved
  • 2 Tbsp (30ml) flour
  • 1 cup (250ml) milk
  • 1 Tbsp (15ml) Worcestershire sauce
  • 1 tsp (5ml) mustard powder
  • Generous pinch paprika
  • 1 feta disc, crumbled
  • 2 Tbsp (30ml) chutney


  1. For the barley and onion soup, heat oil and gently sauté onions until soft and caramelised.
  2. Add bacon and sauté for a few minutes, then add thyme, garlic and barley and sauté briefly.
  3. Add prepared stock and simmer for 40-60 minutes, or until barley is soft. Season well.
  4. For the Welsh rarebit, preheat grill to medium-high and toast rolls on both sides.
  5. Heat 2 Tbsp (30ml) oil in a saucepan.
  6. Add flour and cook for a minute, then whisk in milk and cook until sauce thickens.
  7. Add Worcestershire sauce, spices and feta. Season to taste.
  8. Spread chutney on toast and top with cheese sauce.
  9. Grill until golden and bubbly, then serve with soup.
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