French Onion Soup with Barley

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IngredientsFrench Onion Soup with Barley

  • 6 cups water
  • 1 cup hulled barley or whole grain barley, (not pearl barley)
  • 2 tablespoons canola oil
  • 1 1/2 pounds yellow onions, peeled and vertically sliced
  • 1 pound sweet onions, peeled and vertically sliced
  • 3/4 teaspoons kosher salt, divided
  • 6 garlic cloves, thinly sliced
  • 1/4 cup dry Sherry
  • 6 cups unsalted beef stock
  • 1/2 teaspoons freshly ground black pepper
  • 3 thyme sprigs
  • 1 Bay leaf
  • 1 1/2 tablespoons fresh thyme leaves
  • 3 ounces French bread baguette, cut into 18 thin slices
  • 3 ounces cave aged Gruyere cheese, shredded (about 3/4 cup)
  • 2 ounces part skim mozzarella cheese, shredded (about 1/2 cup)

Directions

  1. Bring 6 cups water and barley to a boil in a large saucepan; cover, reduce heat, and simmer 1 hour or until done. Drain.
  2. While barley cooks, heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes, stirring frequently. Add 1/4 teaspoon salt and garlic; reduce heat to medium-low, and cook 45 minutes or until onions are caramelized and very tender, stirring occasionally
  3. Increasing to medium-high. Add Sherry; cook 2 minutes or until liquid almost evaporates. Stir in stock, pepper, thyme sprigs, and Bay leaf; bring to a boil. Reduce heat, and simmer 30 minutes. Discard thyme sprigs and Bay leaf. Stir in barley, thyme leaves, and remaining 1/2 teaspoon salt.
  4. Preheat broiler to hide
  5. Arrange bread in a single layer on a baking sheet; broil 30 seconds on each side or until toasted. Ladle 1 1/3 cups soup into each of 6 ovenproof bowls. Arrange 3 toast pieces in each bowl; divide cheeses evenly over toast. Place bowls on a baking sheet. Broil two minutes or until cheese melts and begins to Brown

 

 

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