Beef And Barley French Onion Soup Recipes

Steps:

• In a Dutch oven or large saucepan, brown the ground beef. Remove beef from pan; drain and set aside.
• Add the onions to the Dutch oven. Cook over low heat for 8 to 10 minutes or until tender and lightly browned, stirring occasionally.
• Add the browned beef, broth, pepper, and bay leaf; mix well. Bring to a boil. Add barley. Reduce heat; simmer 8 to 10 minutes, or until barley is tender.
• To serve, remove and discard bay leaf. Ladle soup into 4 individual soup bowls. Top each with 2 toast quarters and 1 Tbsp. Parmesan cheese.

Steps:

• In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

Steps:

• In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
• Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

Steps:

• Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
• Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
• Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
• When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.

Steps:

• 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 minutes or until lightly browned.
• Add the shiitakes, button mushrooms, sugar, and beef.
• 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.
• Cover, reduce heat, and simmer 50 minutes or until barley is tender. Stir in 1 teaspoon sesame oil.
• Preheat broiler.
• Ladle 1 1/2 cups soup into each of 6 ovenproof soup bowls; top each serving with 2 bread slices and 2 tablespoons cheese.
• Broil 3 inches from heat 1 minute or until cheese melts. Serve immediately.

Steps:

• chop all the veggies and garlic and sauté in olive oil in a medium soup pot until just starting to caramelize.
• add water, broth cubes, and barley and bring to a boil.
• add the herbs, liquid smoke, wine (if using) and "beef" pieces. simmer on med for about 25 min, until barley is swelled and softened. if you think it's too watery you can add 2-3 Tbs of corn starch, dissolved in 1/4 cup cold water and cook until thickened.
• adjust salt and pepper, serve topped with a handful of croûtons or the slice of stale or toasted bread, and sliced or shredded cheese. broil briefly if your bowls will take it or microwave just long enough to melt the cheese if they wont. serve with salad and the rest of the red wine.

Steps:

• In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper.
• Cover, and cook on Low for 5 hours.

Steps:

• 1. In a large pot coated with nonstick cooking spray, saute onions for about 15 minutes over medium high heat, stirring occasionally, until lightly browned.
• 2. Add garlic, brown sugar and meat, stirring for 10 to 12 minutes or until meat browned.
• 3. Add the beef broth, consomme, water, and barley. Bring to a boil, lower heat, cover and cook 50 minutes to one hour or until barley and meat are tender.
• 4. Add soy sauce and sherry, cooking for 5 more minutes. To, serve ladle hot soup in mug or cup, top with French bread slice and cheese.