French Onion Soup with Beef and Barley

French Onion Soup with Beef and Barley
Photo by www.myrecipes.com

Ingredients

  • 2 medium onions, each cut into 8 wedges (about 4 cups)
  • ¼ cup dry sherry
  • ¾ cup (3 ounces) shredded Gruyère or Swiss cheese
  • 12 (1/4-inch-thick) slices diagonally cut French bread baguette
  • 2 medium onions, each cut into 8 wedges (about 4 cups)
  • ½ ounce dried shiitake mushrooms
  • 1 cup boiling water
  • + 20 more ingredients
    • 4 cups water
    • 1 (10 1/2-ounce) can beef consommé
    • 1 (12-ounce) lean boneless sirloin steak, cut into 2-inch strips
    • 4 garlic cloves, minced
    • ¼ cup dry sherry
    • ¾ cup (3 ounces) shredded Gruyère or Swiss cheese
    • 12 (1/4-inch-thick) slices diagonally cut French bread baguette
    • ½ ounce dried shiitake mushrooms
    • 1 cup boiling water
    • 4 cups water
    • 1 (10 1/2-ounce) can beef consommé
    • 1 (12-ounce) lean boneless sirloin steak, cut into 2-inch strips
    • 4 garlic cloves, minced
    • 2/3 cup uncooked pearl barley
    • 3 tablespoons low-sodium soy sauce
    • ½ cup chopped shallots or onion
    • 1 teaspoon brown sugar
    • 1 tablespoon dark sesame oil, divided
    • 3 cups sliced button mushrooms
    • 2 teaspoons chopped peeled fresh ginger

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 mi...

View full recipe at My Recipes

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