Description
A yummy vegetarian soup recipe mash-up combining the flavors of French Onion and Vegetable Barley.
Ingredients
Scale
- 2 tablespoons olive oil
- 4 large red or sweet onions, skin removed and sliced thinly
- 4 sprigs fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 cups low-sodium vegetable broth
- 1 cup uncooked pearled barley
- 1/4 cup dry red wine
- 2 tablespoons less-sodium soy sauce
- 1 bay leaf
- 8 slices of baguette
- 6 ounces shredded Swiss, Monterey Jack or Gruyere cheese
Instructions
- In a large dutch oven, heat oil over medium-high heat. Add onions and saute for 10 minutes, stirring frequently. Turn heat to medium, stir in the thyme, salt, and pepper. Cook another 15 minutes, stirring occasionally.
- Add broth, barley, wine, soy sauce, and bay leaf and bring to a boil. Stir a few times, reduce to medium-low and cook another 30-35 minutes or until barley is cooked through.
- While soup is simmering, place baguette slices on sheet pan. Top with cheese and place under broiler for 2-3 minutes or until cheese is melted.
- To serve, place a piece of cheese bread in each bowl and spoon soup on top. Serve immediately.