French Onion Soup With Beef and Barley |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Oh wow. This is from Cooking Light. January 2000. Ingredients:
1 cup boiling water |
1/2 ounce dried shiitake mushroom |
1 tablespoon dark sesame oil, divided |
2 medium onions, each cut into 8 wedges (about 4 cups) |
1/2 cup chopped shallots or 1/2 cup onion |
2 teaspoons chopped peeled fresh ginger |
4 garlic cloves, minced |
3 cups sliced button mushrooms |
1 teaspoon brown sugar |
12 ounces boneless sirloin steaks, cut into 2-inch strips |
4 cups water |
2/3 cup uncooked pearl barley |
1/4 cup dry sherry |
3 tablespoons low sodium soy sauce |
1 (10 1/2 ounce) can beef consomme |
12 slices french baguettes |
3/4 cup shredded gruyere or 3/4 cup swiss cheese |
Directions:
1. 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.
2. 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.
3. Add the shiitakes, button mushrooms, sugar, and beef.
4. 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.
5. Cover, reduce heat, and simmer 50 minutes or until barley is tender. Stir in 1 teaspoon sesame oil.
6. Preheat broiler.
7. Ladle 1 1/2 cups soup into each of 6 ovenproof soup bowls; top each serving with 2 bread slices and 2 tablespoons cheese.
8. Broil 3 inches from heat 1 minute or until cheese melts. Serve immediately.
|
|