A yummy vegetarian soup recipe mash-up combining the flavors of French Onion and Vegetable Barley.
Author:Deanna Segrave-Daly, RD
Yield:8 servings 1x
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
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.