French Onion Soup With Barley Recipe

Name: French Onion Soup With Barley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 1 cup hulled 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 teaspoon kosher salt, divided; 6 garlic cloves, thinly sliced; 1/4 cup dry sherry; 6 cups unsalted beef stock; 1/2 teaspoon 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)

Servings: persons

6 cups water
1 cup hulled 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 teaspoon kosher salt, divided
6 garlic cloves, thinly sliced
1/4 cup dry sherry
6 cups unsalted beef stock
1/2 teaspoon 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)

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 onions; 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
Increase heat 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 high.
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 toasts. Place bowls on baking sheet. Broil 2 minutes or until cheese melts and begins to brown.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 cups water, 1 cup hulled barley, 2 tablespoons canola oil, 1 1/2 pounds yellow onions, peeled and vertically sliced, and more.

Yes, French Onion Soup With Barley falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

French Onion Soup With Barley

How did you like this recipe?

Frequently Asked Questions