Best French Onion And Barley Soup Recipes

FRENCH ONION SOUP WITH BEEF AND BARLEY

Steps:

• Combine boiling water and shiitakes in a bowl; cover and let stand 30 minutes. Drain the shiitakes in a colander over a bowl, reserving liquid. Slice shiitakes, discarding stems.
• Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add onion, shallots, ginger, and garlic; sauté 10 minutes or until lightly browned.
• Add the shiitakes, button mushrooms, sugar, and beef.
• Sauté 10 minutes, scraping pan to loosen browned bits. Add reserved mushroom liquid, 4 cups water, and the next 4 ingredients (water through consommé); bring to a boil.
• Cover, reduce heat, and simmer 50 minutes or until barley is tender. Stir in 1 teaspoon sesame oil.
• Preheat broiler.
• Ladle 1 1/2 cups soup into each of 6 ovenproof soup bowls; top each serving with 2 bread slices and 2 tablespoons cheese.
• Broil 3 inches from heat 1 minute or until cheese melts. Serve immediately.

BEEF AND BARLEY FRENCH ONION SOUP

Steps:

• 1. In a large pot coated with nonstick cooking spray, saute onions for about 15 minutes over medium high heat, stirring occasionally, until lightly browned.
• 2. Add garlic, brown sugar and meat, stirring for 10 to 12 minutes or until meat browned.
• 3. Add the beef broth, consomme, water, and barley. Bring to a boil, lower heat, cover and cook 50 minutes to one hour or until barley and meat are tender.
• 4. Add soy sauce and sherry, cooking for 5 more minutes. To, serve ladle hot soup in mug or cup, top with French bread slice and cheese.

FRENCH ONION AND BARLEY SOUP

Steps:

• chop all the veggies and garlic and sauté in olive oil in a medium soup pot until just starting to caramelize.
• add water, broth cubes, and barley and bring to a boil.
• add the herbs, liquid smoke, wine (if using) and "beef" pieces. simmer on med for about 25 min, until barley is swelled and softened. if you think it's too watery you can add 2-3 Tbs of corn starch, dissolved in 1/4 cup cold water and cook until thickened.
• adjust salt and pepper, serve topped with a handful of croûtons or the slice of stale or toasted bread, and sliced or shredded cheese. broil briefly if your bowls will take it or microwave just long enough to melt the cheese if they wont. serve with salad and the rest of the red wine.