Despite the fact that we’re heading into the center of spring, there are nonetheless chilly days hanging round, which, after all, are ultimate soup days. And this mash-up recipe of French Onion Soup mixing with Vegetable Barley Soup is one which I’ve made usually over the previous few months.
It’s a reasonably easy recipe – probably the most laborious a part of it’s the reducing of the onions and caramelizing them. For those who aren’t in a rush and don’t really feel like maintaining a tally of the sauteeing onions, use one in all my favourite Wholesome Kitchen Hacks: How To Caramelize Onions in Your Gradual Cooker.
Now, French Onion soup historically makes use of a beef broth base, so to maintain this recipe vegetarian however nonetheless get that meaty, umami taste, I used a couple of splashes of soy sauce.
Description
A yummy vegetarian soup recipe mash-up combining the flavors of French Onion and Vegetable Barley.
- 2 tablespoons olive oil
- 4 giant crimson or candy onions, pores and skin eliminated and sliced thinly
- 4 sprigs recent thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 cups low-sodium vegetable broth
- 1 cup raw pearled barley
- 1/4 cup dry crimson wine
- 2 tablespoons less-sodium soy sauce
- 1 bay leaf
- 8 slices of baguette
- 6 ounces shredded Swiss, Monterey Jack or Gruyere cheese
- In a big dutch oven, warmth oil over medium-high warmth. Add onions and saute for 10 minutes, stirring steadily. Flip warmth to medium, stir within the thyme, salt, and pepper. Prepare dinner one other quarter-hour, stirring sometimes.
- Add broth, barley, wine, soy sauce, and bay leaf and produce to a boil. Stir a couple of occasions, cut back to medium-low and prepare dinner one other 30-35 minutes or till barley is cooked by.
- Whereas soup is simmering, place baguette slices on sheet pan. High with cheese and place below broiler for 2-3 minutes or till cheese is melted.
- To serve, place a bit of cheese bread in every bowl and spoon soup on high. Serve instantly.
On this model, I’ve the cheese toasts on the underside of every soup bowl, however if you happen to’d slightly have that conventional yummy cheese topping melted on high of your bowl, make plain toast and add to the underside of your bowl. Fill with soup and high with the cheese. Place below the broiler for about 2-3 minutes or till melted.
I’m pondering I’ll combine cooked mushrooms into the subsequent batch I make for further savory taste – to not point out barley and mushrooms make a beautiful pair.
What’s your favourite soup nowadays?
